Ingredients

• 1-1/4 cups Gluten Free Oat Flour
• 2-1/2 cups Gluten Free Old Fashioned Rolled Oats or Gluten Free Organic Rolled Oats
• 1/2 tsp Xanthan Gum
• 1 Tbsp Flaxseed Meal
• 3/4 tsp Baking Powder
• 1/2 Tbsp Baking Soda
• 1/2 tsp Salt
• 1 cup Sugar
• 3 tsp Rice Milk
• 1 tsp Lemon's Zest
• 3/4 cup Shortening Spectrum brand Butter-flavor
• 1/2 cup Dried Cranberries
• 1/4 cup Brown Sugar packed
• 2 tsp Lemon Juice

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.