These delicious cookies are packed with nutrition, fiber and Omega 3s! Lower in carbs than a traditional cookie and with just a touch of sweetener they are a perfect treat!
I closely based this off of a recipe by King Arthur Flour (Oatmeal and Flax Cranberry Cookies), but changed up the flour types and sweeteners, as well as adding in chocolate chips.
Makes: 2 dozen cookies (can easily be doubled)
Ingredients:
1/2 C. unsalted butter, soft (organic or grass fed preferred)
1/2 Tbsp. organic coconut oil
1/4 C. Lakanto Monkfruit/Erythritol sweetener, granulated (You can use sugar or sweetener of your choice to equal 1/4 c.)
1 Tbsp. Molasses
1 Tbsp. Honey
1 large Egg
1/2 tsp. pure Vanilla extract
1/4 C. flour (I prefer organic Einkorn Whole Wheat in this recipe)
1/4 C. fine ground Almond flour
2 Tbsp. organic Coconut flour
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/2 tsp. cinnamon
1/4 C. flax meal
3/4 C. Organic Rolled Oats
3/8 C. chopped nuts (I used walnuts)
1/2 C. cranberries (I used organic, sweetened only with applejuice)
1/2 C. Lily's, stevia sweetened dark chocolate chips
Method:
Line baking sheet with Parchment paper. In a mixer bowl, beat butter, coconut oil, sweeteners (Lakanto, honey and molasses), vanilla and egg until light and fluffy. In a separate bowl, whisk together all flours, baking soda, salt, cinnamon and flax meal until combined. Add to mixer and mix on low just until combined. With mixer on low, sprinkle in oats, then cranberries and then finally chocolate chips just until it is all combined.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes to allow the oats to soften. At around 25 minutes of that rest period, preheat oven to 350.
Scoop rounded Tablespoon fulls onto parchment about 2 inches apart and flatten slightly. Bake 12 minutes, until golden brown. Cool on baking sheet for 15 minutes, this allows the cookies to set as they will be very soft. Move to a cooling rack and cool completely; cookies firm up as they cool.