4 1/2 c. gluten-free oats, divided

2 1/3 c. gluten-free flour

1 1/2 T. baking soda

heaping 1/4 t. salt

1 1/2 c. dairy-free soy-free margarine

3/4 c. brown sugar

3/4 c. sugar

1 T. vanilla

3 T. aquafaba (equivalent to 1 egg)

1 1/2 c. dried cranberries

Preheat your oven to 350º F.

Place 1 1/2 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 3 c. oats, the gluten-free flour, the baking soda, and the salt. Set aside.

In a mixing bowl, mix together the margarine, brown sugar, white sugar, vanilla and aquafaba. 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 12 minutes, or until they just begin to brown. Let them cool for at least 6 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.

Go Dairy Free: Baking Memories with Gluten-Free, Bakery-Style Oatmeal Cookies

Yield: 62 cookies