Oatmeal Cranberry-Raisins Cookies

These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats and believe it or not are completely gluten free.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 tablespoons maple syrup
• 1 cup dried cranberries, packed
• 1 cup raisins
• 1 cup chopped almonds
• 2 cups Authentic Foods Multi-Blend Gluten-Free Flour Mix
• 3 cups Cream Hill Estates Lara's Rolled Oats (gluten free)
  

Preparation

Preheat your oven to 350°F. Grease or line with parchment paper two baking sheets.

In a large mixing bowl or mixer, (I use my Kitchen Aid 6-quart stand mixer and it saves a lot of time and arm strength), combine the butter, sugar, baking powder, baking soda, spices, salt, and vanilla, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the maple syrup. Mix in the fruit and nuts, then the flour. Finally add the oats, continue mixing until all ingredients are evenly distributed throughout the bowl.

Using about 3 tablespoons of cookie dough per will make approximately 3 ¼" cookies. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top and beginning to brown–about 13 to 14 minutes. Remove them from the oven, and transfer them to a rack to cool.