They'd be a nice addition to the texture of these cookie dough balls. Use a different dried fruit - Raisins would be great in this recipe as well. They will be soft, but you'll notice a golden brown color around the edges. Step Five: Form 24 cookies on a couple of parchment-lined cookie sheets. Step Four: Mix in the oats and cranberries.Įverything should be combined well to make the cookie dough. Step Three: Add the baking soda, cinnamon, and almond flour. Step Two: Mix the butter and sweetener and add the egg and vanilla. Sugar free dried cranberries - Dried cranberries are great, but find ones that don't have extra sugar added in.Ĭinnamon - Just a pinch of cinnamon adds so much flavor. You want rolled oats or old fashioned oats, not quick oats or instant oats. Gluten-free oats - Be sure to read labels so that you're getting oats that are gluten free. You can use almond meal in this recipe if you prefer.īaking soda - Helps to add fluffiness and chew to the cookies. Vanilla - Pure vanilla extract works best.Īlmond flour - You can buy it at the store or make your own easily at home. For a warmer flavor try subbing in a brown sugar sweetener.Įgg - I like to use large eggs for baking. Joy Filled Eats Sweetener - This is my go-to sweetener for baking. Just make sure it's softened so that it mixes well. You can never have too many yummy cookies to eat!īutter - You can use salted or unsalted, both. Speaking of crazy delicious cookies, be sure to check out my Chocolate Almond Flour Cookies as well as my Keto Almond Flour Chocolate Chip Cookies as well. Let them come to room temperature (takes about 30 to 60 minutes) before serving.By subscribing, I consent to receiving emails. Can store in the freezer for up to 6 months. To freeze: For best results, wrap the cookies in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. I assure you they won't stick around for seven days though, ha. To store: These cookies are perfect to meal prep for the week or make ahead! Store them in an air-tight container for up to 7 days. Allow cookies to cool for about 10 minuets before serving or make ahead. Then gently press down each cookie dough mound with three fingers until they are about one inch thick as pictured.īake at 350 degrees for 8-10 minutes. Usually need to do this to the bottom of each cookie. Use your fingers to press any loose dough from scooping into the round shape of the cookie. Using a 2 inch cookie scoop, scoop the cookie mixture onto a parchment lined baking sheet leaving about 2 inches between each cookie. Stir until mixture is fully and thoroughly combined. In a large mixing bowl combine add melted coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, salt, quick oats, oat flour, whole oats, the flax mixture, raisins and other dried fruits. In a small bowl, combine 2 tablespoons flax meal with 2 tablespoons warm water. Raisins - It's not an oatmeal raisin cookie without them! I love using half raisins and half dried cranberries or dried cherries.The old fashioned oats we blend up into oat flour and leave a few whole, but the quick oats we leave whole to get that perfect chewy cookie! Oats - We use both old fashioned rolled oats and quick oats in this recipe.Salt - Just a bit to help bring out all of our flavors.Baking powder - To get that perfect rise.Cinnamon - Some cinnamon for that great oatmeal cookie flavor!.Vanilla - Some vanilla extract for that great oatmeal cookie flavor!.You can try honey or another sweetener if you prefer, but this is definitely my number one pick! Maple syrup - Our sweetener of choice for these cookies! I love the full flavor that maple syrup gives to this batter.Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional cookies.I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly. Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Flaxseeds - We will be making flax eggs as our binder in this recipe.See the full recipe card at the end of this post for detailed amounts and instructions! To make these cookies, you will need the following ingredients.
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