Ingredients
13
13 servings
- •2 tablespoons ground flaxseed
- •6 tablespoons water
- •½ cup coconut oil, melted
- •½ cup sugar
- •¼ cup brown sugar
- •1 teaspoon almond extract
- •1 ½ cups all-purpose flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ cup rolled oats
- •¾ cup dried cranberries, or use fresh cranberries for more tartness
- •½ cup sliced almonds
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
- Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
- Fold in the oats, cranberries, and sliced almonds until incorporated.
- Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for 20-22 minutes, until lightly golden around the edges.
- Enjoy!
Nutritional Facts
Per 13 servings
- Calories: 218
- Carbohydrate: 26g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 12g
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