Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies (Gluten Free)

These 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

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.

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!

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Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies (Gluten Free)