Ingredients
• 1 1/2 cups rolled oats
•1/2 cup dried cranberries
•1/2 cup unsweetened almond butter (or peanut butter)
•1/4 cup maple syrup
•1/4 cup coconut oil
•1/2 teaspoon vanilla extract
•1/4 teaspoon cinnamon (optional)
•Pinch of salt
Instructions
- Prepare the Ingredients: In a medium-sized bowl, combine the rolled oats and dried cranberries. Set aside.
- Melt the Wet Ingredients: In a small saucepan, add the almond butter, maple syrup, and coconut oil. Heat over medium-low heat, stirring constantly until the coconut oil is melted, and the mixture is smooth.
- Add the Flavorings: Once the mixture is smooth, remove from heat and stir in the vanilla extract, cinnamon, and a pinch of salt. This will add warmth and depth to the flavor of your cookies.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the oats and cranberries. Stir until everything is well-coated and evenly combined.
- Form the Cookies: Line a baking sheet or tray with parchment paper. Scoop tablespoon-sized portions of the cookie mixture and drop them onto the parchment paper. Use the back of the spoon or your fingers to gently flatten each cookie.
- Chill: Place the cookies in the refrigerator and let them set for at least 30 minutes, or until they firm up.
- Serve and Enjoy: Once chilled, the cookies are ready to enjoy! Store them in an airtight container in the fridge for up to a week.
This recipe proves that you don’t need to spend hours in the kitchen to enjoy delicious, homemade cookies!
- Prep Time: 10 minutes