Oatmeal Cranberry Lemon Cookies

I really enjoy the combination of cranberry with the subtle hint of lemon in these large, slightly crunchy cookies. This recipe was not tested by Bob’s Red Mill. Whole Grain! Gluten Free, Lactose Free, Low Cal, Vegan.

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Votes: 2
Rating: 3.5
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Servings 24people
Prep Time 10minutes
Cook Time 15minutes
Submitted By Dawn Hamilton
I really enjoy the combination of cranberry with the subtle hint of lemon in these large, slightly crunchy cookies. This recipe was not tested by Bob's Red Mill. Whole Grain! Gluten Free, Lactose Free, Low Cal, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings 24people
Prep Time 10minutes
Cook Time 15minutes
Submitted By Dawn Hamilton
I really enjoy the combination of cranberry with the subtle hint of lemon in these large, slightly crunchy cookies. This recipe was not tested by Bob's Red Mill. Whole Grain! Gluten Free, Lactose Free, Low Cal, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F. Grease three cookie sheets with coconut oil. Set aside.
  2. Combine rice milk with flaxseed meal to make a gel. Set aside.

  3. Combine shortening, raw sugar, brown sugar, and lemon juice in a large bowl. Beat with an electric mixer for 1-2 minutes, until creamy. Add the flaxseed gel, lemon zest, gum, baking soda, baking powder, and salt. Beat another 15 seconds to incorporate.
  4. Add the oat flour and mix for 30 seconds on low speed. Stir in oat flakes. Beat another 30 seconds until well blended. Fold in cranberries carefully until evenly distributed throughout.
  5. Scoop out dough using a large heaping tablespoons and pat down to flatten. Place 8 cookies on each cookie sheet. Bake one cookie sheet at a time on the center rack of the even, placing it long ways inside the oven. Bake for 9 minutes, rotate pan, and continue to bake another 8-10 minutes, until slightly golden in color.
  6. Cool for 15 minutes before removing from the cookie sheet. Bake other cookies while these cool.
Recipe Notes

from the book Free State Bakery's Nothing to Sneeze At: Baked Sweets Free of Gluten, Wheat, Soy, Nuts, Dairy, and Eggs.

Available on Amazon.com and a book reseller near you.

Products Used in this Recipe
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