Granola Oat Cookies
INGREDIENTS
- ⅓ c. Hu baking gems (good chocolate is so important…these are the best for baking and taste)
- ⅓ c. nuts (walnuts, pecans or macadamia nuts)
- ⅓ c. dried cherries or dried cranberries
- ¼ c. of shredded unsweetened coconut
- 2 c. of gluten-free old fashioned oats
- 3-4 Tbsp. of milkadamia Unsweetened
- 1 Tbsp. of flax meal (soak flax meal in 3 tablespoons of water for 10 min. prior to adding. The flax mixture behaves like an egg)
- ¼ c. of coconut sugar
- ¾ c. dark brown sugar
- 1 ½ tsp. cinnamon
- 1 ½ tsp. vanilla
- ¼ tsp. Himalayan salt
- 1 c. of gluten free flour
- ½ tsp. baking powder
- ¾ tsp. baking soda
- ½ c. of vegan butter
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix fruit, nuts and coconut in bowl, set aside.
- Mix butter, sugars and vanilla and flax mixture for 30 seconds on medium
- Fold in dry mix of flour, soda, salt, cinnamon – mix on medium or low (not too much, maybe 30 seconds to a minute max)
- Remove mixer from the stand and fold in the oats and fruit/nuts until it is all mixed together (use your hands and add enough milk to make the dough pliable but not still solid enough to form balls)
- Scoop round balls (cookie scoop or a tablespoon rolled by hand) and place on parchment lined cookie sheet
- Bake 15-17 minutes (check bottom of cookies after 15, the cookies will look and feel raw from the top until they cool)
- Cool on wire rack for at least an hour.
