Monday, October 29, 2018
Preheat oven to 350 degrees
Prepare steel cut oats in advance. I used Bobs Red Mill Organic Quick Cooking Steel Oats. I took 2 cups of the oats and put it in a 4 cup glass measuring cup and put hot water over them and microwaved it for about 5 mins stirring every 1 min or so to prevent boil over. They're hot -be careful. After they cooled a bit I dumped them over into a mesh colander and rinsed them to remove excess starch. Press down on oats in colander to remove excess water.
2/3 cup white sugar
3/4 cup (1.5 sticks) salted butter
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt, I used pink salt
1 cup almond flour
2 cups of pre-prepared oats (see above)
1.5 cups Gluten free flour, I use Bobs Red mill All purpose GF Baking Flour
1 cup dried cranberries
2/3 cup white chocolate chips
Combine Sugar, Butter, and Vanilla. In another bowl mix flours, salt, baking soda, and baking powder. Add flour mix into creamed butter mixture. Using a fork or spatula. Mix until consistency is crumbly with no large chunks of butter.
Add oats to cookie mixture and mix in with spatula. Add cranberries and white chocolate chips, mix again.
Line 2 cookie sheets with silicone sheets. I got 20 cookies blobs to fit on each pan. With enough dough left over for about 5 -8 cookies. So I froze the remaining dough for another day.
Bake 1 sheet of cookies at a time. Each sheet of cookies takes between 15 to 20 min to bake, I like them a bit golden on the peaks. They will be partly crunchy on the outside and chewy on inside.
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