Perfectly chewy on the inside, with just the right amount of crispy on the outside, you’ll love this easy-to-make cookie recipe. The cranberries provide a sweet but tart flavor, and you also have the option to replace them with your favorite dried fruit or chocolate chips.
Preparation time: 20 minutes
Yield: Approximately 24
Ingredients:
- 1 large egg
- 1/3 cup coconut sugar
- 5/8 cup light brown sugar, packed
- 1/2 tablespoon honey or agave syrup
- 4 1/2 ounces coconut oil, melted (measure after melting)
- 1/2 teaspoon orange zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/3 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups quick or rolled oats
- 4 ounces almond flour or almond meal
- 2/3 cup dried cranberries (option
Optional: Add or replace cranberries with raisins or chocolate chips. meal or ground chia seeds
Preparation:
Preheat oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, beat the egg with a whisk or electric mixer. Add sugars and whisk vigorously for another minute. Add coconut oil, honey, orange zest, vanilla extract, baking soda, cinnamon, and salt and whisk until combined. Stir in oats and almond flour until combined. Add cranberries and stir.
Using a cookie dough scoop, place dough on a prepared baking sheet 1″ apart. Flatten with fingers into a cookie shape, approximately 1″ thick. Bake for 8 to 10 minutes or until they begin to turn golden brown. Remove from the oven, and cool on the cookie sheet for 15 minutes before transferring to a wire rack. Allow to cool for an additional 30 minutes on rack to prevent crumbling.