Bring on the Rain.

Happy Wednesday y’all!
Let me just make it clear that, I love the rain, and thunderstorms…well you can imagine that I act just as giddy as a little kid with each roar of thunder and crack of lightening. To me rain is the perfect excuse for just about anything…to put off going out to lunch and instead, make a slap sandwich while you eat crackers right out of the box, to forgo those “errands” you just had to run because going to Target to look around for an hour is soooo essential to your well-being, and most of all, it is the best excuse in the book to nap…and to bake. So, yesterday I thought I would be productive while it rained and got some baking done. 
Only good things come of cookies.
Today we are going gluten-free…surprise, surprise.

I know, I’m just totally unpredictable like that. 

What we have here is a crispy almond butter oatmeal cookie studded with dark chocolate chips, chopped pecans, and dried cranberries. 
It’s totally a holiday cookie because I used dried cranberries. 

And because I said so. 
Crispy Almond Butter Oatmeal Cookies with Dark Chocolate, Pecans, and Cranberries (GF):
1/4 c. coconut oil, at room temperature
3/4 c. granulated sugar
3/4 c. packed light brown sugar
2 eggs
1 t. pure vanilla extract
1 1/4 t. baking soda
1/2 t. ground cinnamon
1/2 t. salt
1 c. smooth almond butter
2 c. rolled oats (certified gluten-free)
1/2 c. dark chocolate chips
1/2 c. chopped pecans
1/2 c. dried cranberries
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 
2. In a large mixing bowl, beat the coconut oil and sugars together using a spatula until smooth. 
3. Add the eggs, vanilla, baking soda, cinnamon, and salt and mix until just incorporated.
4. Add the almond butter and mix again.
5. Add the rolled oats and mix until the oats are distributed evenly throughout the batter.
6. Fold in the dark chocolate chips, pecans, and cranberries. 
7. Drop the dough by rounded teaspoons onto the prepared baking sheet, about 6 cookies per sheet because the cookies will spread. 
8. Bake for 10-12 minutes or until the cookies are lightly brown around the edges.
Makes 28-29 large cookies.


  1. Perfect snack for perfect rainy weather!! I, too, love thunderstorms and rain!

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