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Monday, 30 December 2013

Kristin's Low-Sugar and Gluten-Free Oatmeal Cranberry Cookies/Muffin Tops

These yummy cookies/muffin tops turned out puffy and chewy and were gobbled up by everyone, without anyone seeming to notice they were a low-sugar experiment.  They seem an appropriate 'New Year's' cookie recipe to post.  But really, I'll eat them anytime.  They're a fun, quick cookie to whip up and I love that they taste like muffin tops! Enjoy!



Kristin’s Low Sugar and Gluten-Free Oatmeal Cranberry Cookies/Muffin Tops
Makes ~30-36 cookies

Preheat oven to 350F.  Line cookie sheets with silicon mat or parchment paper.

Mix in a mixer:
¾ cup white rice flour (OR 1/2 cup brown rice flour + 1/4 cup white rice flour - I found they spread a little bit more, but were just as tasty, and add a bit of extra fiber)
¾ cup whole oats (gluten-free if celiac or sensitive)
¼ cup brown sugar                                            
½ tsp xanthan gum
½ tsp salt
½ tsp baking soda
¾ tsp cinnamon
¼ tsp nutmeg

Add and mix in at medium speed, just until blended:
¼ cup oil
¼ cup butter, softened
¼ cup honey
2 eggs
2 tsp vanilla bean paste or vanilla extract

Add and mix in:
½ - 1 cup dried cranberries (or raisins)

Drop by 1 Tbsp amounts onto prepared cookie sheets.  Bake 8-9 minutes, until lightly browned.   
Remove onto a cooling rack to cool.  Enjoy!

4 comments:

  1. Oh my goodness!!! They are incredible! I substituted coconut oil for the regular oil and added chocolate chips. They came out beautifully.

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    1. So glad you love them, too! Good to know about the coconut oil substitution. I'll give that a try next batch I whip up.
      I always make a few with chocolate chips for my 3 year old, who refuses to eat the cranberry ones, :)

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  2. I am going have to try these.

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    Replies
    1. Definitely do! They're one of our favorites.

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