In my estimation, these are "keepers," whether or not they're exactly like Fresh Market's commercially made cookies. I have adapted the recipe to my own preferences (gluten-, egg- and dairy-free). I am posting my tried and true version; however, my changes are in the notes if you want to revert to the original recipe.
Yield: about 14 large cookies**
If wishing to revert to the original recipe, see Notes.
* Sweet white sorghum flour is gluten-free and works well as a gluten-free option in this recipe. (One could also use brown rice flour or one of the commercially formulated gluten-free blends in this recipe.) Sorghum flour has a wholesome texture and taste, similar to white whole wheat flour. BTW, "white" refers to the color of the sorghum grain, not that the flour has been refined! It is a whole-grain flour, higher in dietary fiber and protein than all-purpose flour. I purchase sorghum flour in bulk from our local natural foods store; but it is also available in small packages from Bob's Red Mill which can be ordered through Amazon if you can't find it locally.
** The original recipe, which says to drop the dough by tablespoonsful, says it makes about 26 cookies.
The original recipe calls for:
-Unsalted butter instead of vegan margarine (I generally use original or soy-free Earth Balance; NOT whipped)
-1 large egg instead of a vegan "flax egg," which I make with 1 tablespoon flax seed meal + 2 tablespoons water
-1 cup all-purpose flour instead of sweet white sorghum flour, which is gluten-free
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon AND 1/4 teaspoon EACH ground nutmeg and cloves
-1 cup old-fashioned oats instead of 1/2 cup EACH old-fashioned oats and quinoa flakes
Loosely adapted by LuAnn Bermeo, author of Amazing Meals I and II, from www.cooking.com; recipe originally by Elinor Klivens. I have changed ingredients to veganize the recipe and make it gluten-free and have also completely rewritten the directions.