Flourless + Eggless = DELICIOUS!

Sometimes you just want to whip up a batch of cookies, but you either don't have a lot of time or you don't have all the ingredients! Well, then this is the recipe for you! You don't need a whole lot of either! This takes less than 5 minutes to mix up and about 8-10 minutes to bake, depending on your oven! Voila-a delicious breakfast treat or after school snack, and you can feel good knowing what's in your kids tummies is not just yummy, but healthy too!

I adapted this recipe from Chocolate Covered Katie's Flourless Oatmeal-Raisin Cookies. They are gluten free and vegan!!

INGREDIENTS

• 1 1/2 cup rolled oats (instant is better than steel-cut for this)
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 tablespoons brown sugar 
• 2 tablespoons white sugar (you can use agave too, but if you do then don't mix this in until you add the other wet ingredients)
• 4 tablespoons dried cranberries or raisins
• 1/4 cup almond milk (or rice, soy or cow milk-note, won't be vegan)
• 2 tablespoons grapeseed or canola oil, or melted margarine 
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

• Preheat oven to 375 degreed
• Blend first 5 ingredients (through white sugar) in a blender of food processor until well mixed
• Add wet ingredients and combine well
• Mix in cranberries or rasins and walnuts
• Drop batter onto greased cookie sheet and bake for 8-10 minutes until set and starting to brown
• Transfer to wire rack and let cool 5 minutes
• Eat and enjoy!