Cranberry Chocolate Chip Almond Cookies
- 2 cups rolled oats
- 1 cup rice flour
- ¾ cup shredded coconut
- ¼ tsp. sea salt
- 1 Tbsp. ground cinnamon
- ½ cup melted coconut oil
- ¾ cup maple syrup
- 1 tsp. vanilla
- 1 cup toasted almonds
- 1/3 cup dried cranberries
- 1/3 cup dairy-free chocolate chips (optional)
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- Preheat oven to 350F.
- Mix rolled oats, rice flour, shredded coconut, salt and cinnamon in a large bowl; add coconut oil, maple syrup, vanilla, almonds, cranberries and chocolate chips.
- Spoon rounded tablespoonful onto baking sheet sprayed with non-stick spray (we use avocado oil spray); repeat until all batter is used, about 24 cookies; bake 15 minutes, cool and enjoy.
Recipe and image by Dawn Hutchins.