Oatmeal Cranberry Flaxseed Cookies

Prep Time: 20 minutes     Cooking Time: 40 minutes

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Ingredients

1/2 cup butter, melted and cooled 

3/4 cup brown sugar, lightly packed

1/4 cup sugar

2 large eggs 

2 teaspoons vanilla extract 

1/4 cup ground flax seeds 

2 tablespoons whole flaxseeds

2 cups gluten-free baking flour 

1 1/4 teaspoon baking soda 

1 teaspoon cinnamon

1/2 teaspoon salt 

1 cup rolled oats (NOT instant oatmeal) 

3/4 cup dried cranberries 

2 tablespoons water (optional)

Directions

1. Preheat oven to 355F. Line baking sheet with parchment paper.

2. In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and all flaxseeds until smooth.

3. In a large bowl, whisk together flour, baking soda, cinnamon and salt.

4. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until flour is absorbed. Add up to 2 tablespoons water if necessary to soften the dough. Let rest in refrigerator 15 minutes to 1 hour to allow the oats to soften.

5. Drop 1-inch balls of dough onto baking sheet. If preferred, mash each slightly with spatula or wooden spoon, but leave a little room for the cookies to spread

6. Bake for 10-12 minutes, until cookies are set. The tops should have very minimal browning, and the bottoms should be only light brown.

7. Transfer cookies to a wire rack to cool.

Makes 2 dozen

Notes: These are a favorite: crisp and chewy, sweet and nutty. The flaxseed gives them a good-for-you boost of Omega 3 fatty acids and fiber. You'll struggle to eat just one or two, so be generous and give some away!