I’m a sweet-o-holic, this is nothing new. My diet consists of fruits and veggies by day, (with some kind of protein e.g. beans, quinoa, rice) and sugar by night. I try to find a healthy balance, but sometimes I get a little out of control with my sugar intake. I eat clean in an attempt to justify my naughty addictions to cupcakes, cookies, and brownies.
Sometimes when I find myself “overdoing it” in the baking department I put myself in a time out. No sugar for “x amount” of time, in an attempt to detox. You can imagine my excitement when I have a party to attend and something like this is posted…
Oh yeah, I volunteer to bring dessert. Perfect excuse to bake, taste a few treats, and then LEAVE THEM SOMEWHERE OTHER THAN MY HOUSE. It’s a win, win.
Most of my baked goods contain a decent amount of chocolate, and while this recipe has 1/2 cup of chocolate chips, its main stars are the cranberry and oatmeal flavors. This isn’t the typical type of cookie I bake, but my goodness did it knock my socks off.
I’ve discovered an AMAZING GF flour that I will forever be purchasing. It made keeping my fingers out of the raw dough difficult. These cookies are moist, flavorful, fluffy, gluten free, and vegan. I need more…I NEED MORE!
Cranberry Chocolate Almond Oat CookiesInspired by Two Peas and Their Pod
- 1 cup Namaste Foods GF flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 1/2 cup vanilla almond milk
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup naturally sweetened dried cranberries*
- 1/2 cup chocolate chips
*I used cranberries that were sweetened with apple juice opposed to cane sugar. I found these dried cranberries to be much juicier and they taste SO much better.
1. Preheat your oven to 350F, and prepare a cookie sheet with parchment paper, or use a stoneware bake pan. I use stoneware.
2. In a medium bowl mix your flour, cinnamon, salt, and baking soda. Set aside.
3. Using a stand mixer combine your coconut sugar and almond butter until light and fluffy. Then mix in your almond milk and vanilla.
4. Turn your mixer to low and add your dry ingredients. Mix until well combined. Fold in the oats, cranberries, and chocolate chips and mix by hand.
5. Roll the dough into tablespoon balls and flatten with your palm. Bake cookies for about 10 minutes, or until golden brown around the edges.
To be honest, these cookies don’t even need the chocolate chips.
I can’t believe I just said that, don’t expect me to say that often. Chocolate chips or not, these are the perfect breakfast cookie.
I have no idea what happened to the other half of that cookie…
Selfies are totally difficult to take with a heavy dSLR and handful of cookies. I’ll leave the selfies to the pros and stick to baking.
Q: What is your favorite flavor cookie?!