Brown Sugar Gluten-Free Steel Cut Ranger Cookies
A new twist on an oat cookie. A gluten-free soft chewy cookie with a slightly crunchy texture.
Ingredients
- 1 Cup Butter ~ or a non-dairy substitute softened
- 2 Cups Brown sugar ~ lightly packed
- 2 Lg Eggs ~ or an egg-free substitute
- 1 tsp Vanilla
- 2 Cups Gluten-Free baking blend I used King Arthur Gluten-Free Measure-For-Measure
- 1/4 Cup Oat flour ~ gluten-free
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1/2 tsp Baking powder ~ corn-free if needed
- 2 Cups Gluten-free steel cut oats
- 2 Cups Gluten-Free Crispy Rice cereal
- 1 Cup Unsweetened or sweetened shredded coconut
- 1/2 - 1 Cup Chopped walnuts ~ optional
- 1 Cup Dried unsweetened cranberries ~ optional but super good
Instructions
- Preheat oven to 350
- Cream together butter and brown sugar. Add eggs and vanilla, mix well.
- Add flour, oat flour, salt, baking soda, and baking powder, mix until just combined.
- Add Steel cut oats, coconut, crispy rice cereal and nuts. Gently mix to combine.
- Fold in dried cranberries if you're using them.
- Use about 2 tbsp of dough to form balls and flatten slightly with a fork or your hand.
- Bake for 10-12 minutes. Let sit after removing from the oven for about 1 minute.
- Cool completely on wire racks.
Notes
Corn-free baking powder
Egg substitutes: The best choice for this recipe is aquafaba 6 tbsp for 2 eggs. Aquafaba is the liquid from canned garbanzo beans. It is a fantastic egg substitute for baking. Another good option is a flax egg. 1 tbsp ground flax seed mixed with 3 tbsp warm water, this equals 1 lg egg.