Juggling a day job I love with managing a chronic illness has not left much time for deliberate recipe development lately. However, the Gent and I have been enjoying delicious variations of these gluten-free, dairy-free cookies all winter, and this particular flavor combo was just too good not to share.
Winter Warmer Oatmeal Cookies
1/2 cup coconut oil, soft but not melted
1/2 cup coconut sugar
2 eggs, room temperature
1 tsp vanilla extract
1/2 tsp orange extract
1 1/4 cups GF oat flour or Pamela’s Wholegrain GF Bread Flour or a 50/50 mix of both*
(*my favorite option)
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp kosher salt
1 1/2 cups GF rolled oats or quick oats
1/2 cup unsweetened, shredded coconut
1/2 cup dark chocolate chips
1/2 cup dried cranberries
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a large bowl, cream together the coconut oil and coconut sugar. Beat in the eggs and extracts.
In a medium bowl, sift together the flour(s), baking powder, cinnamon, and salt.
Stir the dry ingredients into the wet ingredients until well combined.
Fold in the rolled oats, shredded coconut, chocolate chips, and dried cranberries.
Scoop spoonfuls of dough and roll into loose balls roughly 1 1/2″ in diameter. Press slightly onto baking sheet. Bake 9 to 11 minutes, or until just slightly browning. Let cool on the baking sheet for 2 to 3 minutes, then transfer to a rack to cool completely. The texture will be best if these cookies are slightly underbaked rather than overbaked. Store in an airtight container at room temperature. Makes 2 dozen cookies.