Let's Do Organic Coconut Flour -- 16 oz
Everyone loves cookies. To be more precise, everyone loves chocolate chip cookies. They’re an unequivocal favorite whether they come crunchy, chewy, or mixed with oatmeal, nut butter, raisins or nuts. And when all of those delightful, heavenly variations come together in one soft-on-the-inside, crunchy-on-the-outside cookie? The result is complete bliss.
Chocolate Chip Cookies with Oats and Cranberries
Makes 21 cookies
Ingredients
½ cup gluten-free baking flour
½ cup coconut flour
1/3 cup rolled oats
¼ cup dried cranberries
¼ cup coconut palm sugar
¼ cup mini vegan dark chocolate chips
2 ripe bananas
2 heaping Tbsp. almond milk
2 heaping Tbsp. sunflower butter
1 Tbsp. coconut oil, melted
1 tsp. vanilla extract
Toppings (optional)
Pinch of cinnamon
Slivered almonds
Emmy’s Organics Chocolate Sauce
Directions
- Preheat oven to 350 degrees F. Line a large baking dish with parchment paper.
- In a large mixing bowl, combine flours, oats, sugar. Set aside.
- In a medium bowl, mash peeled bananas until the texture resembles applesauce. Stir in almond milk, sunflower butter and vanilla extract.
- Pour the banana mixture into the flour mixture. Mix until well combined and a crumbly batter forms. Gently fold in cranberries and chocolate chips.
- Using a 1-inch scoop, scoop out dough and place about 1-2 inches apart on prepared baking sheet. Sprinkle each cook with cinnamon.
- Place rack in the middle to bottom range of oven. Bake cookies for 15-16 minutes.
- Turn off oven and looking cookies remain in oven for an addition 2-3 minutes. (If you flatten these, you’ll have to adjust the time.)
- Remove cookies and let them cool, about 5-10 minutes.
- Top with additional cinnamon, almonds and chocolate sauce, if desired.
