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Cook time: 
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Serves: 18
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend ½ of oats in your blender until flour-like in consistency.
  3. Pour into a large bowl with sea salt, baking soda, spices, oats, and oat-flour. Stir until combined.
  4. In a separate bowl, mix together sugar, coconut oil, molasses, vanilla, and eggs.
  5. Slowly add your flour to the liquid mixture. Stir slowly until combined. If needed, add milk for more moisture.
  6. Blend your pecans in your blender until chopped. The size does not need to be consistent.
  7. Add pecans, cranberries, and chocolate chips to your cookie dough.
  8. Line your cookie sheet with parchment paper and scoop out your dough with a tbsp or ice cream scoop.
  9. 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/