Who doesn't like unsolicited advice by a total stranger?

Tweaking recipes: Oatmeal, dried cranberries and coconut flakes cookies

A few blog posts ago I talked about La Leche League cook book “ Feed Yourself, Feed Your Family: Good Nutrition and Healthy Cooking for New Mums and Growing Families” It’s a lovely little book. One of the recipes we tried is their oatmeal and raisin cookies.

Now, our little family comes with some challenges. I can’t have gluten; my son can’t have cow milk and we are reducing our animal product consumption. So, we  tweak lots of recipes. You should also add to this that I can’t follow any recipe to save my life. I made some adjustments to their recipe and voila! Some really yummy oatmeal, dried cranberries and coconut flakes cookies.


  • One cup of dried cranberries & one cup and coconut flakes instead of two cups of raisins (I just didn’t have them on hand)
  • One cup of brown sugar. (Their recipe calls for an additional cup of white sugar)
  • Half cup vegetal oil. Have cup coconut oil instead of butter.
  • 1 cup Schear Universal Flour ( You can use any non gluten-free all-purpose flour)
  • 1 cup corn flour (original recipe calls for whole wheat)
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 2 table spoons almond milk ( original recipe reads whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups of rolled oats


  1. Pre-heat oven to 350 F/175 C
  2. Whisk all dry ingredients together in a medium bowl
  3. Using a mixer, combine the oils and sugar in a large bowl until fluffy. The, add the eggs one at a time. Add the milk. Continue beating. Add the vanilla extract.
  4. Add to this mixture the dry ingredients and mix it well.
  5. With the aid of a wooden spoon mix in the oats, cranberries and coconut flakes.
  6. Bake them for about 15 minutes or until golden.
  7. Let them cool for a few minutes.




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