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Cranberry Almond Cookies

by Rachel Gaewski

Inspired by foodnetwork.com

Ingredients

for 13 cookies

  • 2 tablespoons
    ground flaxseed
  • 6 tablespoons
    water
  • ½ cup
    coconut oil, melted (100 g)
  • ½ cup
    sugar (100 g)
  • ¼ cup
    brown sugar (55 g)
  • 1 teaspoon
    almond extract
  • 1 ½ cups
    all-purpose flour (190 g)
  • ½ teaspoon
    baking powder
  • ½ teaspoon
    baking soda
  • ½ cup
    rolled oats (40 g)
  • ¾ cup
    dried cranberries, or use fresh cranberries for more tartness (95 g)
  • ½ cup
    sliced almonds (35 g)

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Preparation

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
  3. In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
  4. Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
  5. Fold in the oats, cranberries, and sliced almonds until incorporated.
  6. Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  7. Bake for 20-22 minutes, until lightly golden around the edges.
  8. Enjoy!
 

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