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!