Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together oats, oat flour, flax, spices and salt. Note: you can make your own oat flour with rolled oats and a food processor!
Simply pulse some rolled oats in the processor until a fine, floury texture is reached.
Measure and use in the recipe as normal.
In a large bowl, beat plant butter for 1-2 minutes or until pale and fluffy, then add in brown sugar, maple syrup and vanilla and beat again for 1-2 minutes or until mixture seems smooth.
Stir in dry ingredient mixture, then fold in cranberries and chocolate chips.
Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving 2 inches between each for spreading.
Flatten the cookies slightly with a spoon or the bottom of a drinking glass.
Bake cookies for 10-12 minutes, or until edges are just set.
Let cookies cool completely on the cookie sheet before storing.
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Directions
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together oats, oat flour, flax, spices and salt. Note: you can make your own oat flour with rolled oats and a food processor!
Simply pulse some rolled oats in the processor until a fine, floury texture is reached.
Measure and use in the recipe as normal.
In a large bowl, beat plant butter for 1-2 minutes or until pale and fluffy, then add in brown sugar, maple syrup and vanilla and beat again for 1-2 minutes or until mixture seems smooth.
Stir in dry ingredient mixture, then fold in cranberries and chocolate chips.
Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving 2 inches between each for spreading.
Flatten the cookies slightly with a spoon or the bottom of a drinking glass.
Bake cookies for 10-12 minutes, or until edges are just set.
Let cookies cool completely on the cookie sheet before storing.