Gluten Free Oatmeal Cranberry Cookies

• 1/2 C vegan butter, melted and cooled
• 2/3 C coconut sugar
• 1/3 C Stevia
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1/2 Tbsp vanilla
• 1 1/3 C oat flour*
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 C rolled oats
• 1/2 C sugar free white chocolate chips
• 1/2 C reduced sugar craisins

1. Cream together the melted butter and sugars until combined, about 2 minutes. (The sugars won't completely incorporate with the butter at this stage and that's ok.) Add in the egg, egg yolk, and vanilla, creaming until well combined and smooth, about 3 minutes.
2. Add the oat flour, baking soda, salt, cinnamon, and nutmeg to the dry ingredients and mix until a few streaks of flour remain. Switch to a rubber spatula and gently fold in the oats, chocolate chips, and craisins until just combined.
3. Chill the cookie dough in the fridge for 30 minutes.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
5. Portion the cookie dough into 3 tablespoon-sized balls and place no more than five cookies on the baking sheet at a time. Bake for 10-12 minutes until the cookies look slightly underbaked. Let cool on the pan for 5 minutes before transferring to a cooling rack.

*For the best results, use store-bought oat flour like this one.

Nutrition facts are a calculated estimate of one cookie, including the chocolate chips and craisins.