Becoming Vegan: Cranberry, Oatmeal, Almond Cookies - Packing in the Antioxidants & Protein

Cranberries are a “super food” packed with antioxidants. Along with cranberries, these cookies contain almond flour. Almond flour is a good source of protein. Need a quick breakfast? Two of these cookies will fill you up and keep you going for the morning.

Dry Ingredients:

1 ½ cups oats

1 cup ground almond flour

2 tbsp ground flaxseed

2 tbsp hemp seeds

1 tsp cinnamon

1 tsp nutmeg

½ tsp baking soda

¼ tsp salt

1 cup cranberries (chopped and rehydrated) *If you want to lower the sugar content, use frozen cranberries. Let the cranberries thaw enough so you can chop them in a food processor. Then mix the cranberries in with the dry ingredients and continue as directed.

Wet Ingredients:

⅓ cup coconut oil

½ cup maple syrup

½ tsp vanilla

Preheat the oven to 325F and line a baking sheet with parchment paper.

In a large bowl, mix all the dry ingredients.

Chop the cranberries. Place the cranberries in a bowl and cover them with boiling water for two minutes. This will help rehydrate them and keep them moist even after baking. Drain the water. *Skip this step if using frozen cranberries.

Mix the cranberries into the dry ingredients.

In a bowl using a hand mixer combine the wet ingredients.

Add the wet to the dry ingredients and combine using a hand mixer.

Using a teaspoon, scoop a heaping teaspoon onto the baking sheet. For bigger cookies, add a second scoop. Cookies will spread as they bake, so leave room for this.

Bake in the oven for 15 minutes or until golden brown. These cookies will be very soft and crumble until they cool. Allow them to cool for 5 - 10 minutes to harden.

I like to bake a lot of cookies, so I double the recipe. These cookies freeze well.

Cranberries are a “super food” packed with antioxidants. The website https://health.clevelandclinic.org/benefits-of-cranberries/ explains more about about this unique food.