Cranberry And Chocolate Chunk Oatmeal Cookies Vegan Gluten Free Refined Sugar Free Recipes

CRANBERRY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375°F and line a large baking sheet with parchment paper.
• In a large bowl of a stand mixer, or a large bowl, mix together the almond butter, maple syrup, non-dairy milk, oil, sugar and vanilla until very smooth.
• Add in the ground flaxmeal, salt, oat flour, almond flour, cornstarch, baking powder, baking soda and cinnamon. Stir until combined.
• Fold in the cranberries, chocolate chips and nuts.
• Using a cookie scoop (or a spoon), place mounds of cookie dough onto the cookie sheet, keeping 3 inches between each cookie as they will spread while baking.
• Bake for 13-15 minutes until the cookies are spread out and just golden.
• Cool the cookies directly on the baking sheet for about 5 minutes to harden. Gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. Let cool completely before eating and storing.

CRANBERRY AND CHOCOLATE CHUNK OATMEAL COOKIES (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a half-sheet baking sheet with parchment paper. Set aside.
• In a large mixing bowl at oat flour, oats, maple sugar, arrowroot powder, cinnamon, baking powder, baking soda and salt. Stir.
• Add room temperature vegan butter, non-dairy milk, and vanilla to the mixing bowl. Use an electric hand mixer and mix until all ingredients are well incorporated.
• Add unsweetened dried cranberries and chocolate. Mix again with the hand mixer or fold in with a spoon. The cookie batter will feel a bit crumbly like granola and that is okay. It will gel together as it bakes and then cools.
• Use a quarter cup measuring cup to scoop out 1/4 cup servings of the cookie batter. You want to really pack the cookie dough firmly into the measuring cup before inverting the measuring cup overtop the parchment paper lined baking sheet. If any cranberries, chocolate, or oatmeal flakes fall out of the cookie mounds, press them back in with your fingers. The batter should make 13 cookie mounds. The cookies will spread when they bake so leave room between the cookies and use two baking sheets if needed.
• Bake for 10 minutes. Allow the cookies to rest on the baking sheet for thirty minutes before transferring to a cooling rack to fully cool. The cookies will firm up as they cool. If you touch them too early they will fall apart.
• Store leftovers in an airtight container at room temperature for up to five days.