INGREDIENTS 2 cups oat flour (use gluten free oats when necessary) 1 tablespoon cornstarch 1 teaspoon baking soda Pinch of salt 1 stick unsalted butter (or dairy-free margarine), at room temperature ½ cup sugar ½ cup brown sugar 3 tablespoons milk 1 teaspoon vanilla extract ½ cup coconut ½ cup chocolate chips (dairy-free and gluten free when necessary) 1 cup fresh cranberries METHOD Line two baking sheets with parchment paper, and preheat the oven to 350°. In a large bowl, whisk together the oat flour, cornstarch, baking soda, and salt. Set aside. In the bowl of a standing mixer, beat together the butter, both sugars, milk and vanilla extract until combined. Slowly beat in the flour mixture, mixing until combined. Stir in the shredded coconut, chocolate chips and fresh cranberries. Use a small ice cream scoop to scoop the cookie dough onto the lined baking sheets. Bake at 350° for 10-12 minutes until the cookies are lightly golden brown and the edges are set. Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.