Not being much of an expert when it comes to being in the kitchen they fit my rules of:
- require a minimum amount of time to put together and bake
- only needing a few ingredients, in this case 4 and all natural
- don’t create a lot of mess
- and of course they’re gluten free using gluten free oats
Swap out the cranberries for your favorite dried fruit (I tend to add a bit more than the 1/2 cup the recipe calls for), and I am tempted next time to see how they turn out if I replace the fruit with some chocolate chips.
2 cups of gluten free oats
1/4 cup of butter (room temperature)
1 tsp vanilla extract
1/2 cup of dried cranberries or other dried fruit
Mix the first four ingredients in a blender, and then transfer the batter to a bowl and then add the dried fruit.
There are a couple of tips I’ve discovered.
First use butter at room temperature as it will blend much better than butter from the fridge.
Second if you want a firmer batter add in a few more oats. I added an extra 1/3 cup and that made the batter stiffer, but also the cookies once baked (while still moist) were more firmer to my liking.
Roll into balls the size of a golf ball (makes around 20-22) or you can make then a bit more like a traditional cookie (makes around 14-15) and place on a cookie sheet and bake at 350F for 20 minutes.