Author: Jessi Andricks, The House of Healthy
Prep time:
Cook time:
Total time:
Serves: 18
- 3 cups oats (organic, gluten free)
- 1 tbsp molasses
- ⅔ cup coconut sugar (I used ⅛ cup Sugavida and ½ coconut sugar)
- ¾ cup coconut oil, softened
- 2 eggs
- 2 tsp pure vanilla extract
- ½ cup raw pecans
- ½ cup dried cranberries
- 1 cup chocolate chips
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp baking soda
- ¼ tsp sea salt
- *optional 2 tsp unsweetened almond or coconut milk
- Preheat oven to 350 degrees.
- Blend ½ of oats in your blender until flour-like in consistency.
- Pour into a large bowl with sea salt, baking soda, spices, oats, and oat-flour. Stir until combined.
- In a separate bowl, mix together sugar, coconut oil, molasses, vanilla, and eggs.
- Slowly add your flour to the liquid mixture. Stir slowly until combined. If needed, add milk for more moisture.
- Blend your pecans in your blender until chopped. The size does not need to be consistent.
- Add pecans, cranberries, and chocolate chips to your cookie dough.
- Line your cookie sheet with parchment paper and scoop out your dough with a tbsp or ice cream scoop.
- Bake for 13-15 minutes. Makes 1½-2 dozen cookies.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2014/12/15/oatmeal-cranberry-cookies/
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