One of my favorite things to do at night is make a batch of cookies from whatever the hell I have in my pantry. Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding cake, or peanut butter… but every once in a while I get a hankerin’ for something over the top. Last night I wanted a cookie with a little bit of everything thrown in. Enter the Ranger Cookie.
It’s been years since I’ve indulged in a delicious Ranger Cookie, but I remember that these guys normally have oats in them (and apparently flaked cereal, but my memory must have confused that with nuts yesterday. But isn’t that what good improvisation is all about? Surprises?). For me, oats are out. I’m one of those extra lucky celiacs who also is affected in very bad ways by oats, gluten-free or not. But, honestly, there are so many great things jam packed in these cookies, I’m not sure where the oats would even fit in!
Luckily, I made these early enough in the evening to remember to write down what I ended up putting in them. It goes a little like this:
Ranger Cookies~Vegan & Gluten Free
Preheat oven to 375°F and lightly grease 2-3 cookie sheets.
Cream together cashew butter, margarine and sugar until smooth. Add in prepared flaxseed meal, orange juice and orange zest.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, tapioca starch, flaked coconut, xanthan gum and baking powder.
Stir dry ingredients gradually into wet ingredients and then fold in sliced almonds and chocolate chips.
Drop by rounded tablespoonfuls onto prepared cookie sheet, leaving about 2 inches between each cookie. Press down very lightly with fork to slightly flatten.
Bake for 10-12 minutes in preheated oven (the less time, the softer the cookies will be). Be sure to use a metal spatula to remove cookies from cookie sheet while still warm and transfer to wire cooling rack. Let cool completely before enjoying!