Ingredients

The following ingredients have 24 Servings
  • 1 cup butter (~ softened - or dairy-free substitute.)
  • 1 cup brown sugar (lightly packed )
  • 1/2 cup granulated sugar (~ used beet sugar.)
  • 2 eggs (~or an egg replacer, I used Ener-G Egg Replacer)
  • 2 tsp pure vanilla extract.
  • 1 Tbsp milk ( ~ or non-dairy substitutes. I used rice milk.)
  • 1 1/4 cups all-purpose flour (I used a gluten-free blend, like Bob's Red Mill Gluten-Free All-Purpose Baking Flour.)
  • 1/4 tsp xanthan gum (~ if it is not already in the gluten-free flour blend guar gum for corn-free.)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 cups quick-cooking oats (I used gluten-free.)
  • 1/2 cup quinoa flakes
  • 1/2 cup dried cranberries (~ or cherries. Cut cherries in half if the pieces are too large.)
  • 1 cup semi-sweet regular or mini chocolate chips (~ I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chips.)
  • 3-4 Tbsp cacao nibs (~ optional. (I toss these in just about all of my cookies with chocolate chips))

Instruction

  • Preheat oven to 325
  • Line baking sheets with parchment paper or a silicone liner.
  • In a large mixing bowl add butter or dairy-free substitute, brown sugar, and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla, and milk or dairy-free substitute. Mix well.
  • In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
  • Add flour mixture to the creamed mixture. Mix well.
  • Add dried fruit and chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
  • Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies; add a few more minutes for larger cookies.
  • Remove cookies from the oven and let sit a few minutes before removing from pan. With that said, I always eat one right away!
  • Let cookies cool completely on wire racks.