Rosemary cranberry cookies

• Produce

  • 1 Banana, Ripe
  • 1/2 tsp Ginger, ground
  • 1 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Cardamom, ground

• Dairy

  • 70 g 2,5 oz coconut oil or melted butter

• Other

  • 2,5 dl / 1 cup spelt flour (or oat flour for gluten-free cookies
  • 1 dl / 0,4 cups cranberries

Found on kiddieliciouskitchen.com

Description

Ingredients

• 1 ripe banana
• 1 egg
• 70 g / 2,5 oz coconut oil or melted butter
• 1 tbsp honey*
• 2,5 dl / 1 cup spelt flour (or oat flour for gluten-free cookies)
• 1 tsp baking powder
• 1 dl / 0,6 cups oats
• ½ tsp ground ginger
• ½ tsp ground cardamom
• 1 tbsp fresh rosemary (finely chopped)
• 1 dl / 0,4 cups cranberries

Directions

• Preheat oven to 175 Celsius / 350 Fahrenheit degrees.
• Put all the wet ingredients (banana, coconut oil/butter, egg and honey) in a blender or food processor and blend until smooth.
• Mix all dry ingredients (flour, baking powder, oats and spices) in a bowl. Then add to the wet ingredients and mix well.
• Add the cranberries and rosemary to the dough and mix carefully.
• Layer a baking tray with parchment paper. Use two big spoons to form cookies from the dough and place them on the parchment paper.
• I made 8 big cookies.
• Bake in the oven for about 20 - 25 minutes until the cookies are golden brown.