Mix up your holiday baking routine with these Cranberry Almond Cookies. Oats, dried cranberries, and sliced almonds provide balance and texture for a festive cookie that’s not overly sweet. Perfect for your holiday cookie exchange! (Surprise: They’re vegan!)
Servings: 13 cookies
INGREDIENTS
2 tbsp. ground flaxseed
6 tbsp. water
½ c. coconut oil, melted
½ c. sugar
¼ c. brown sugar
1 tsp. almond extract
1 ½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ c. rolled oats
¾ c. dried cranberries, or use fresh cranberries for more tartness
½ c. sliced almonds
PREPARATION
Preheat the oven to 350°F. 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 apart.
Bake for 20-22 minutes, until lightly golden around the edges.
Enjoy!
Recipe and image provided by: Tasty
