Almond Oatmeal Cranberry Cookies
These are like delicious little bites of Autumn! Chock full of almonds, oats and cranberries, these scrumptious morsels contain healthy fats, fiber and just the right amount of sweetness!
Servings 8
Ingredients
- 2 tbsp ground flaxseed (flaxmeal)
- 5 tbsp water
- 1/2 cup melted coconut oil
- 1/2 cup brown or coconut sugar
- 1/4 cup white sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3/4 cup almond flour Grind up your own flour by putting almonds in a food processor and running until a fine flour forms.
- 3/4 cup brown rice flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup rolled oats (quick or regular)
- 3/4 cup dried cranberries- low sugar is best
- 1/2 cup sliced or chopped almonds
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or silicone liner.
- Make flax eggs: Mix together the flax meal and water in a small bowl. Let rest for 10-15 minutes to thicken.
- In a large bowl, whisk together the melted coconut oil, sugars, flax mixture and extracts until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add to the wet ingredients.
- Fold in the cranberries, oats and almonds.
- For small cookies, use a small cookie scoop to create cookies on the prepared baking sheet. For larger cookies, use a small ice cream scoop. Space about 2" apart. Flatten slightly with spatula.
- Bake 17 minutes for small cookies, 20-22 minutes for large cookies. Let rest 5 minutes on baking sheet and transfer to wire rack to cool. Enjoy!