LuAnn's Cranberry Oatmeal-Quinoa Cookies

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.

Ingredients

1 flax egg (1 tablespoon flax seed meal + 2 tablespoons warm water)
1/2 cup vegan margarine
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sweet white sorghum flour*
Scant teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup old-fashioned oats (use gluten-free oats if necessary)
1/2 cup quinoa flakes
3/4 cup dried cranberries

* 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.

Instructions

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper (or spray with no-stick cooking spray).
Before proceeding, in a small container, stir the flax seed meal into the warm water and allow to stand until thickened to the consistency of egg whites. (This shouldn't take longer than 3 - 5 minutes.)
Using an electric mixer, cream the margarine and sugars together until creamy.
Beat in the thickened "flax egg" and vanilla extract.
(If necessary, stir the flour, salt, baking powder, baking soda and cinnamon together in a separate bowl.)
On low speed, blend the dry ingredients listed above into the creamed mixture.
Add the oats and quinoa and mix well.
Lastly, add the cranberries and mix just until the cranberries are evenly distributed.
Using a 1/4 cup measuring cup or 2-ounce cookie scoop, drop the dough onto the prepared cookie sheets, allowing at least 2 inches in between each mound. With a dampened hand, press the mounds to 1/2-inch thickness.
Position one pan in the center of the preheated oven; bake for 13 to 15 minutes, or until the cookies are lightly browned around the edges. (They will still be a little soft in the middle but will set up as they cool.)
Leave the cookies on the pan for 2 to 3 minutes, then use a spatula to carefully transfer them to cooling racks until completely cool.
Store in an airtight container.

Notes

** 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

Attribution

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.