Chewy Oat and Cranberry Cookies
Ingredients
- 2 cups spelt flour (or wholewheat flour)
- 3 cups rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 cup coconut sugar
- 2 large eggs
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup cranberries
Preparation
In a medium bowl whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. Set aside
In bowl of an electric mixer, beat together softened butter and sugars. Add vanilla, maple syrup and eggs one at a time. Slowly add dry ingredients until a dough is formed
Fold in cranberries and cover bowl with plastic wrap and set in fridge to chill for 30 minutes
Preheat oven to 190C and line two baking trays with parchment paper. Scoop 2Tbs of dough balls and place on the baking tray about 5 cm apart. Flatten slightly. Bake for 10-12 mins until the edges are brown and centre is still soft. The cookies will firm as they cool
