This oatmeal cookie is an alpha gal-friendly version of my Chewy Oatmeal, Cranberry and Chocolate Chip Cookies. Made with plant butter (I like Melt brand), organic sugar, organic brown sugar, unbleached flour, and dairy-free chocolate chips, the texture is slightly cakier, the flavor a bit sweeter, and the cooking time a bit longer than the original. But they are still plenty delicious and filled with goodies. (If you are concerned about the sugar used to sweeten the dried cranberries, don’t substitute with less-sweet cranberries – they have too many artificial ingredients. Just leave out the cranberries, or consider replacing with a different chopped dried fruit with no added sugar.)

Rolling the dough balls in cinnamon sugar is optional.

In my (so far) limited development of alpha-gal friendly cookies, I’ve been calling for chilling the cookie dough, no matter the recipe, mainly because I think it solidifies the plant butter and prevents the cookies from spreading too much. But it allows the ingredients and flavors to amalgamate a bit, too.

After baking, these cookies freeze very well.

Please note, every individual with alpha-gal reacts differently to various ingredients; be sure to check labels and know who you're baking for; this recipe is not a guarantee that a person will not have a reaction. 

Makes 32 to 34 cookies

 

  • 2 cups (9 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon table salt
  • 1 cup (1/2 pound) plant-based “butter” (I like Melt brand)
  • ¾ cup organic white sugar
  • ¾ cup organc brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup dairy-free semisweet or bittersweet chocolate chips (Guittard brand available on-Island at Morning Glory Farm)
  • 1/4 cup cinnamon sugar (made with organic white sugar) for rolling (optional)

 

Make the dough

1. In a medium bowl, whisk together the flour, baking soda, cinnamon (if using) and salt.

2. In the bowl of an electric mixer, combine the plant butter, sugars, and vanilla. Beat on medium speed until very fluffy, about three minutes. Stop the mixer and scrape the sides down. Turn the mixer back on medium-low speed and add the eggs one at a time. Turn up the speed to medium and beat until thoroughly combined, about another two minutes. Stop and scrape down the sides again.

3. Turn the mixer to low and begin adding the flour mixture in small amounts. Continue to add the flour gradually until it is all in the bowl. Mix only until the flour is nicely incorporated. Add the oats and mix on low just until mostly combined.

4. Remove the bowl from the mixer, add the cranberries and chocolate chips, and finish mixing with a silicone spatula until well-combined.

5. Chill the dough for at least two hours or overnight.

 

Bake the cookies

6. Arrange a rack in the center of the oven and heat the oven to 350ºF. Cover two or three heavy-duty cookie sheets with parchment paper or nonstick liners.

7. Using your hands, scoop a portion of cookie dough and roll briefly to form a rough ball. (I like balls that are about 1 ½ inches in diameter). If you like, you can then roll the dough ball in cinnamon sugar. Place on baking sheet and repeat, arranging as many balls as will fit, three to four inches apart, on one sheet.

Susie Middleton

8. Bake, rotating the pan once, until the cookies are golden brown and just about dry in the center, anywhere from 12 to 15 minutes, depending on size. Remove from the oven and let the cookies sit on the sheet pan for a minute or two. Transfer to cooling racks and repeat with the remaining dough.

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