Cranberry and Oat Cookies Recipe
Cranberries are rich in protective antioxidants, vitamin A and K — all-important nutrients needed to promote healthy eyes and good vision. Cranberries are also known for their ability to prevent bacteria from binding to teeth and the urinary tract, making them beneficial for preventing gum disease and urinary tract infections.
Makes: 12 cookies
- 1 cup rolled oats
- ½ cup almond meal
- 2 tbsp sunflower seeds
- ½ cup shredded coconut
- 2 tbsp coconut oil, melted
- 3 Medjool dates, pitted
- 2 tbsp pure maple syrup or raw honey
- 1 tsp vanilla bean paste or extract
- 2 heaped tbsp almond butter
- ¼ cup hazelnuts, roughly chopped
- ¼ cup dried cranberries (unsweetened), roughly chopped
- Preheat oven to 160°C and line cookie tray with baking paper.
- Place all ingredients except hazelnuts and cranberries in food processor and pulse until mixture is combined but still has chunks.
- Gently stir through cranberries and hazelnuts.
- Place around 1½ tbsp of mixture for each cookie on baking tray.
- Bake for 18–20 mins, until light golden colour.
- Place cookies in fridge until ready to eat.
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