Friday, March 21, 2008

White Chocolate Cranberry Oatmeal Cookies

OK, if I do say so myself, these cookies are amazing! I'm talking dangerously good! Although, I have to say as cookies go they are pretty darned healthy. They are gluten free, dairy free, egg free, and nut free. They are high in fiber and protein, not to mention the vitamin C in the applesauce and cranberries! This recipe is adapted from the fabulous original recipe for Vegan Oatmeal Raisin Cookies created by Karina the Gluten Free Goddess at
I hope you enjoy them as much as we do...just be sure you know when to quit...ughhh!
*Please note that some of the harder to find items in this recipe have links to their home page. They are also all availabe in bulk through my Amazon links to the right.

Preheat the oven to 350 degrees F. Place a sheet of parchment paper on a cookie sheet. (a few dabs of shortening between the cookie sheet and the parchment paper will hold it in place and keep it from rolling up.)

Combine in a bowl and beat until smooth and creamy:

2/3 cup Spectrum Organic Shortening
1 cup brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 tablespoons light olive oil

In a separate bowl whisk together the dry ingredients:

1/2 cup brown rice flour
1/2 cup oat flour (certified gluten-free Lara's Oats)
1/2 cup potato starch
1/4 cup vanilla rice protein powder (Nutribiotics)
1 teaspoon guar gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Add the dry ingredients into the creamed mixture, beating to combine. When the dough is smooth, add in the following:

2 cups rolled oats (certified gluten-free Lara's Oats )
1/2 cup allergen free white chocolate chips (Veganessentials)
1/2 cup dried cranberries

Use a 1 1/2" spring action ice cream scoop to measure out the dough and place on the cookie sheet about two inches apart. Do not flatten. Bake in the center of a preheated oven for 12 minutes, or until they are golden. They will be quite soft until they cool. Using a thin spatula, remove the cookies to a wire rack to cool completely.


Allergy Mom said...

Those look yummy! Libby

FoodAllergyMom said...

They are yummy, a little too yummy. I have to tell everyone I am making an amendment to this recipe. I don't know how to say this politely, but these cookies gave me terrible gas. I finally figured out it was the palm shortening so I tried them with Nucoa margarine and it solved the problem and they came out just as incredible. So, if anyone else has the same problem you might want to try the margarine instead.

Modern Allergy Mom said...

I finally made these cookies and they were great! I did use real butter and regular chocolate chips chips. My 2 eldest kids loced them! It is iroinic that my wheat allergic child for whom I made these cookies, was not really interested. No matter I am thrilled to have a great allergen free cookie recipe on file!

FoodAllergyMom said...

Oh yay! Thanks for the response, I'm always wishing I had more feed back from people AFTER they've tried my recipes. Emily does that to me all the time, I'll make something special just for her and she won't even try it. I'm glad everyone else enjoyed them. :)