These Cranberry Coconut Chocolate Chip Oatmeal Cookies from our friend Jeanette Chen make a festive addition to any holiday cookie platter. Chock full of cranberries, coconut and mini chocolate chips, and sweetened with banana and honey, these ‘cakey’ cookies are naturally delicious.
Cranberry Coconut Chocolate Chip Oatmeal Cookies
Yield: ~ 28 cookies
The banana adds sweetness and keeps these cookies nice and moist.
3/4 cup Arrowhead Mills® Organic Oat Flour
3/4 cup organic rolled oats
1 tablespoon organic ground golden flax seed mixed with
3 tablespoons water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup MaraNatha® Organic Creamy Almond Butter
1/3 cup mashed ripe organic banana
2 tablespoons organic virgin coconut oil
1 teaspoon vanilla extract
1/3 cup dried organic cranberries
1/3 cup organic raw dried coconut flakes
1/2 cup mini chocolate chips
Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly. Bake 7-9 minutes or until lightly browned. Let cool.
Notes For a vegan option
substitute maple syrup for honey.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here