Vegan Cranberry Chocolate Chip Cookies (V, Gluten Free, Oat Flour

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Cranberries, dried

• Refrigerated

  • 2 Flax eggs

• Breakfast Foods

  • 1/2 cup Rolled oats, gluten free

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Chocolate chips, vegan
  • 1/4 cup Coconut sugar
  • 1 1/2 cups Gluten free oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 1 ½ cups gluten free oat flour
• ½ cup gluten free rolled oats
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
• 1 teaspoon pure vanilla extract
• ¾ cup dried cranberries, chopped
• ¾ cup vegan chocolate chips
• For topping: 2 tablespoons each of chopped cranberries and vegan chocolate chips

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
• In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
• In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
• Add the dry ingredients to the wet ingredients. Whisk until you get a sticky and thoroughly combined ball of soft dough. Fold in cranberries and chocolate chips.
• Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
• Scoop 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Press cranberries and chocolate chips into the tops of the cookies.
• Bake for 8-12 minutes. Using a flat, heatproof spatula, lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.