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I’ve been making a cookie like this for years and it’s always been a favorite. As good as it was however, this year I decided to give the recipe a major make-over. Now in addition to being vegan and naturally sweetened, these cookies are wheat and gluten-free as well, with rice flour substituting for the wheat and quinoa flakes standing in for the oatmeal. If anything, I like the revised cookies better, with their lighter, more delicate crumb. Baking with an awareness of gluten sensitivities forces me to get creative and consider ingredients in new ways, and it’s a challenge I like and find interesting. Use any kind of jam, but to me raspberry is the best–its deep red color looks just right on a holiday table. Full recipe after the jump….
the MacroChef 