Cranberry Oat Cookies (or Chocolate Chip)

My friend Elizabeth made a version of these cookies from the Forks Over Knives cookbook at our book club last week and they were so yummy!  That recipe was written with chocolate chips, but I decided on a whim to use (apple juice sweetened) dried cranberries instead.  You could definitely use chocolate chips and that would be super yummy too!

IMG_1358

This makes about 40 cookies (depending on size, obviously).  You can easily halve the recipe, but I prefer to make a bunch and freeze some of it in cookie dough sized balls (and then transferred to a ziploc bag after freezing).

  • 2/3 cup unsweetened applesauce
  • 2/3 cup almond butter
  • 1 cup sucanat or brown sugar  (I recently started using sucanat, which is a less refined sugar)
  • 2 Tbsp ground flax seed meal
  • 4 tsp vanilla extract
  • 2 2/3 cups oat flour (I used quick rolled oats and processed them into a flour)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup whole wheat pastry flour
  • 1 cup mix-ins of your choice – I used dried cranberries, but chocolate chips would be most excellent

Combine applesauce, almond butter, sugar, and flax seeds and beat well with a fork to get as smooth as possible.  Add remaining ingredients except mix-ins and stir until well combined.  Add mix-ins.

Preheat oven to 350.  Prepare a baking sheet with a piece of parchment paper.  Scoop out spoonfuls of batter with a small spoon.  Bake 10 – 11 minutes or until starting to brown a bit on the bottom.  (Bake longer for crispier cookies.)  Allow to cool for a few minutes on the pan, then transfer to a cooling rack to cool the rest of the way.

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