1 cup sorghum flour
1/4 cup gluten-free oat flour
1/2 cup tapioca starch/flour or potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
3/4 cup coconut oil
1 1/2 cups organic coconut sugar
2 large eggs
2 teaspoons pure vanilla extract
1 drop Cardamom Essential Oil
1 drop Ginger Essential Oil
2 drops Cinnamon Essential Oil
2 1/2 cups gluten-free rolled oats
1 cup chopped dried cranberries
Preheat oven to 350°F. Line baking sheets with parchment paper. Combine sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, and allspice in a medium bowl. Whisk to blend.
Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add sugar and beat until thoroughly mixed. Beat in eggs, one at a time. Then beat in vanilla and essential oils. Add flour mixture and beat on medium speed until blended.
Add oats and cranberries and mix until incorporated. Let batter stand at least 10 minutes and up to 1 hour. The longer the better.
Roll dough into 1½-inch balls and place on prepared sheets, spacing cookies 2 inches apart. For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let cookies cool on pans on wire racks 3 minutes. Transfer cookies to wire racks to cool completely.
1/4 cup gluten-free oat flour
1/2 cup tapioca starch/flour or potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
3/4 cup coconut oil
1 1/2 cups organic coconut sugar
2 large eggs
2 teaspoons pure vanilla extract
1 drop Cardamom Essential Oil
1 drop Ginger Essential Oil
2 drops Cinnamon Essential Oil
2 1/2 cups gluten-free rolled oats
1 cup chopped dried cranberries
Preheat oven to 350°F. Line baking sheets with parchment paper. Combine sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, and allspice in a medium bowl. Whisk to blend.
Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add sugar and beat until thoroughly mixed. Beat in eggs, one at a time. Then beat in vanilla and essential oils. Add flour mixture and beat on medium speed until blended.
Add oats and cranberries and mix until incorporated. Let batter stand at least 10 minutes and up to 1 hour. The longer the better.
Roll dough into 1½-inch balls and place on prepared sheets, spacing cookies 2 inches apart. For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let cookies cool on pans on wire racks 3 minutes. Transfer cookies to wire racks to cool completely.
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