Carrot & Oat Cranberry Cookies
These Carrot & Oat Cranberry Cookies are a delightful blend of wholesome ingredients and irresistible flavors. In just 20 minutes, you can whip up a batch of these golden, slightly crisp cookies that are as nutritious as they are delicious.
Ingredients
- ½ cup almond flour
- ½ cup oat flour
- 1 cup rolled oats
- ½ cup chocolate chips
- ⅓ cup walnuts or pecans, chopped
- ⅓ cup dried cranberries
- 1 teaspoon baking powder
- ½ teaspoon salt, more to taste
- 1 cup finely shredded carrots
- ½ cup maple syrup
- ½ cup coconut oil
Instructions
- Preheat the oven to 375.
- In a large bowl, mix the almond flour, oat flour, oats, chocolate chips, nuts, cranberries, baking powder, and salt.
- Stir in the carrots.
- In a small bowl, whisk together the maple syrup & coconut oil.
- Pour into the carrot mixture and stir until just combined.
- Drop 1-inch balls onto 2 cookie sheets. The dough will be very crumbly and be a little difficult to keep together, but that’s ok.
- Bake for 10-15 minutes or until the tops are golden brown.
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