Cranberry-Date Oatmeal Cookies

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons Earth Balance butter sticks, softened * You can also try replacing vegan butter with coconut oil *
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2 Tbsp ground flax seed meal + 6 Tbsp water (I recommend BRM golden flax meal)
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour -or- Gluten Free all purpose flour + 1 tsp xanthum gum
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups oats (quick or old fashioned, uncooked) I use BRM extra thick rolled oats
  • 1  cup dried cranberries
  • 1/2 cup BRM date crumbles or chopped dates

Directions:

Heat oven to 350°F. In large bowl or stand mixer, beat butter and sugars on medium speed until creamy. Add flax mixture and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and dried cranberries and dates; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets or sheets lined with parchment paper.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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