Well, just a few weeks after I proudly bragged about not getting sick in several years (and I was not including getting Lyme disease in that proclamation, just for the record), I’m stuck at home this weekend with a pounding headache, body aches and chills. That’s what I get for bragging, I guess.
Last night was the first time in my life that I walked out of a movie I actually liked. It was a girls night out. Dinner and a movie. Dinner was fine, though I was feeling pretty tired. And then there was the movie. Captain Phillips. I was excited to see what was supposed to be Tom Hanks’ best performance since Forrest Gump. But I didn’t get very far into the movie before my head began to pound and I started to feel dizzy, sweaty, nauseous and just plain sick. So that was why I was forced to walk out of what seemed to be a decent movie, and one I think I would have been enjoying had the room not seemed like it was spinning as I watched.
Now that I’ve got enough medications in me to actually look at a screen without seeing double, I thought I’d take advantage of my day as a shut-in and actually post this cookie recipe I’ve been holding onto for too long. I made these cookies a few weeks ago and had to fight Gennaro off from eating all of them before I could take a picture. These are classical oatmeal cookies with a twist of tartness from the cranberries, which replace the more traditional raisins.
And that’s all I’ve got to say about that. Because now, I go back to putting my head down and not thinking for awhile.
Gluten-Free, Vegan Cranberry-Oatmeal Cookies: (Yield: about 12 cookies)
Adapted from the Jumbo Oatmeal-Raisin Cookies recipe in Isa Does It
1/3 cup coconut oil, liquified
1/3 cup unsweetened applesauce
1 tablespoon ground flax seed
3/4 cup coconut crystals
2 tablespoons hot water
2 teaspoons pure vanilla extract
1/2 cup oat flour
1 1/2 cups quick cooking oats
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup dried, fruit-sweetened cranberries
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the coconut oil, applesauce, flaxseed, coconut crystals, water and vanilla extract. Stir until well-combined. Add flour, baking soda, salt and cinnamon and whisk to combine. Stir in oats and cranberries and stir well using a large spoon or your hands to form dough.
3. Using an ice-cream scoop (or 1/4 measuring cup), scoop out portions of dough onto parchment. Flatten a little with your palm. Place cookies about 1 inch apart. Bake cookies 12 to 14 minutes, or until edges of cookies are browned.
4. Let cookies cool on the sheets for about 5 minutes before transferring to a rack to cool.
Serve cookies on the same day or store in refrigerator until ready to eat.