Healthy Oatmeal Cranberry Chocolate Chip Cookies

It's the first real rain after summer. (And frankly, for us Texans it's been so long since we saw rain, I'd forgotten what it looked like!) It's cold, dreary, and absolutely the perfect day to try out some new recipes. I woke up late to every animal we have sleeping lazily on our bed. Apparently they got the memo too. Since then we've done...nothing at all. Rainy days are lazy days for our family, days where we enjoy cozying up on our comfy couch with blankets and a good book. Today however, baking adventures called, and frankly I really wanted some chocolate.

There is nothing better to me than a hot cookie the oozes chocolate. Add oatmeal and cranberries and you've got the perfect fall comfort cookie. I have to say too that I was proud that this only took one try to make. Most of the original recipes I try end up costing me a few trials and errors. Not this time, although I did cheat by using a pre-mixed gluten-free flour blend. So sue me! (it's a lazy day, remember?) These are sugar-free in the sense that there is no processed sugar, and they are also dairy free.

 Okay, so to the cookies.....

Dry:

1 1/4 cup Bob's Red Mill Gluten Free Flour
2 1/2 cups Gluten Free Rolled Oats
1 cup dairy free dark chocolate chips
1/2 teaspoon xanthan guym
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg

Wet:

1 cup almond (or rice) milk
4 tablespoons whole berry canned  organic cranberry sauce (get the no-sugar added kind)
3 tablespoons local organic honey (sub agave nectar)

*a tip, you can used dried cranberries, but you'll have to up the moisture factor with extra almond milk

Combine the dry ingredients first, then add the wet. Stir together and place on baking sheet at least two inches apart. Bake for about 20 minutes on 375 degrees or until golden brown. Overcooking them though will make them more spongey than gooey, so watch them closely.

Local honey from the Romanian Church down the street. Yum!

Holy Chocolatey goodness batman!

Okay, any gluten-free batter I've ever tried ends up tasting disgusting when wet. But, cooked, these are heavenly. Even my hubby couldn't resist trying one. And bonus? They are pretty healthy for you.

I also think you can sub organic canned pumpkin istead of cranberry sauce. In fact, I might just do that for my second batch!

Happy Baking!