1-2tbspSoy milkYou can use any plant milk or regular milk
Preheat your oven to 180C. Line a baking tray with parchment or silpat.
In a small bowl combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
In a large bowl, mix, oats, wholewheat flour, quinoa flour, baking soda, ginger powder, cinnamon, and salt.
In another bowl, whisk together oil, coconut sugar, flax egg, and soy milk.
Add this to the flour mixture. Mix well gently.
Fold in the cranberries. You may want to chill the dough a bit here for easier handling. Make even sized balls with the dough, flatten them just a bit. Stick a couple of cranberries on top if you want.
Bake for 12-14 minutes. If you want a crisper cookie, bake for another 2 minutes. The cookies will harden as they cool.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Store in an airtight container. Enjoy!
Ginger Cranberry Oatmeal Cookies - https://www.tashasartisanfoods.com/blog/ -December 21, 2019