3 c. gluten-free oats, divided

1/2 c. tapioca starch

2/3 c. rice flour

1 T. baking soda

1/4 t. salt

1 c. butter

1/2 c. brown sugar

1/2 c. sugar

2 t. vanilla

1 t. egg replacer (equivalent to 1 egg)

2 T. water

1 c. dried cranberries

Preheat your oven to 350º F.

Place 1 c. of oats in a food processor and grind for about 30 seconds, or until you get powdery oat flour.

In a medium-sized bowl, combine the fresh oat flour, the 2 c. oats, tapioca starch, brown rice flour, baking soda, and salt. Set aside.

In a mixing bowl, mix together the margarine, brown sugar, white sugar, and vanilla. Stir in the reserved flour mixture until it is all incorporated and you have a nice thick (somewhat crumbly) dough. Stir in the cranberries.

Drop the dough by the generous tablespoonfuls onto a baking sheet lined with parchment paper. Cookies will spread considerably.

Bake the cookies for 10 to 12 minutes, or until they just begin to brown. Let them cool for at least 5 minutes before removing them to a wire rack to cool completely. Gluten-free cookies (especially ones without xanthan gum) tend to be fragile when still hot.

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