This cookie recipe is inspired by Crisp Cranberry and Carrot Oatmeal Cookies from the kitchen of One Perfect Bite. When I read Mary’s recipe, I knew my family would love the combination of flavors. There were just a few problems, the recipe contained gluten, dairy, and 1 1/2 cups of refined sugar. I played with the recipe and while it still contains 1 cup of brown sugar, I was able to replace all of the allergens. By the time I was done with the changes, the cookie was no longer crisp, but instead soft and cakelike (perfect for topping with cream cheese frosting if you can eat dairy). And I was right, my family loves this cookie with it’s unique combination of ingredients!
Ingredients: 
1/2 cup coconut oil, melted
1 cup brown sugar
1/2 cup date sugar
3 large eggs, beaten
2 tablespoon concentrated orange juice
1 ½ cup brown rice flour
¼ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups gluten free rolled oats
1 cup dried cranberries
1 cup grated carrots
1 cup chopped walnuts
Directions:
Cream brown and date sugar with coconut oil. Add concentrated orange juice to beaten eggs. Mix well and stir into creamed mixture.
In a separate large bowl, whisk flours, xanthan gum, cinnamon, baking powder, baking soda and salt to mix. Add oats, raisins, carrots and nuts. Add the sugar mixture. Work with a wooden spoon to mix. The dough will be very stiff.
Using a tablespoon measure, drop dough onto greased cookie sheets, spacing about 2-inches apart. Flatten top of cookies with a fork or damp fingers. Bake at 350 degrees for 20 – 25 minutes. Remove from oven. Let sit in pans for 5 minutes. Transfer to a rack to finish cooling. Yield: 3 1/2 dozen.
For more gluten free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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