Low Gluten, Oatmeal, Cranberry, Nut, Chocolate Chunk Cookies

• 1/2 cup butter, room temperature
• 3/4 cup sugar (or less)
• 3/4 cup brown sugar (or less)
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup flax meal (ground flaxseeds)
• 1 cup whole wheat flour (add 1/4+ cup for cakier cookies instead of flat crunchy cookies.
• 1 cup cashew meal (or any nut meal)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups quick cooking oats (not instant)
• 1 cup dried cranberries
• 1 cup walnuts, chopped course
• 3/4 cup chocolate chips (optional)

1. Preheat oven to 350F. Line 1-2 baking sheets with parchment paper.
2. Measure out all ingredients. Mix dry ingredients together first and stir with a spoon to incorporate: flour, flax, cashew meal, baking soda and salt. Set aside.
3. Cream the butter and sugar with a mixer or by hand for a little exercise. Add eggs and vanilla extract and beat until fluffy.
4. Add dry ingredients to mixer bowl in 3 additions, mixing after each, just until blended.
5. Remove beaters and use a large wooden or plastic mixing spoon to fold in oatmeal, cranberries, walnuts and chocolate chunks.
6. I use a large melon baller scoop to make the cookies a unified size. The cookies with less flour will turn out larger as they flatten out instead of plump up. Give extra space on the cookie sheet if you are making the cookies with less flour.
7. Bake for about 12-15 minutes depending on the size of your raw cookie balls.
8. Remove from oven, gently remove each cookit to a cookie rack to cool. Store in a dry place in an airtight container for longer freshness.
9. Enjoy!

butter, sugar, brown sugar, eggs, vanilla, flax meal, whole wheat flour, cashew meal, baking soda, salt, cooking oats, cranberries, walnuts, chocolate chips

Taken from www.epicurious.com/recipes/member/views/low-gluten-oatmeal-cranberry-nut-chocolate-chunk-cookies-52799201 (may not work)