AuthoradminThese would be perfect for holiday cookie exchanges…since they are really crumbly (yum) chill them in the fridge for extra firmness before serving.
6 tablespoons (1/2 cup) Melted Coconut Oil
1/3 cup Pure Maple Syrup
1 teaspoon pure Vanilla Extract
2 tablespoons Water
2 large Eggs, whisked
1/2 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 teaspoon fine Sea Salt
1 cup + 2 tablespoons (125 g) Gluten Free Oat Flour
3/4 cup (60 g) Gluten Free Old Fashioned Rolled Oats (not quick cook)
1/2 cup (52 g) Blanched Almond Meal
1/2 cup (65 g) chopped Pecans
3/4 cup (100 g) Chopped Dark Chocolate Chunks
1/3 cup (40 g) Dried Cranberries
1
Pre heat oven to 350 degrees F with the rack in the middle. Prepare a rimmed cookie sheet with parchment or a Silpat liner. Mix together wet ingredients. In another bowl whisk together dry ingredients (save the chocolate, cranberries & pecans to fold in last.) Combine the wet and dry ingredients, gently fold in the chocolate, cranberries and pecans to form cookie batter.
2
Take heaping tablespoons of batter and place them on the cookie sheet. Press into 1/2 inch thick discs. Bake for 10-13 minutes until cookies are golden brown. Let them cool. Store in a cool, dry place ~ the fridge is great!
CategoryChocolate, Christmas, Courses, Desserts, Diets, Entertaining, Gluten Free, Holiday, Main Ingredients, Nuts, Oats, OccasionsCooking MethodBaking
Ingredients
6 tablespoons (1/2 cup) Melted Coconut Oil
1/3 cup Pure Maple Syrup
1 teaspoon pure Vanilla Extract
2 tablespoons Water
2 large Eggs, whisked
1/2 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 teaspoon fine Sea Salt
1 cup + 2 tablespoons (125 g) Gluten Free Oat Flour
3/4 cup (60 g) Gluten Free Old Fashioned Rolled Oats (not quick cook)
1/2 cup (52 g) Blanched Almond Meal
1/2 cup (65 g) chopped Pecans
3/4 cup (100 g) Chopped Dark Chocolate Chunks
1/3 cup (40 g) Dried Cranberries
