Ingredients
Scale
- 2 1/2 Cups Gluten-Free Oats
- 1 1/2 Cups GF Oat Flour
- 1 Cup Blanched Almond Flour
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Salt
- 1 Cup 100% Pure Maple Syrup
- 1 Cup Coconut Oil, melted
- 2 TB Vanilla Extract
- Zest of two oranges (or one large one)
- 1 Cup Walnuts, finely chopped
- 1 Cup Dried Cranberries, juice sweetened
- 3/4 Cup Chocolate Chips (Sugar-Free, Dairy-Free)
Instructions
- Preheat oven to 350-degrees and line cookie sheets with parchment.
- Combine oats through salt in a large mixing bowl and stir well.
- In another bowl, whisk maple syrup through zest and whisk until emulsified.
- Pour wet into dry and stir until no dry bits remain.
- Stir in walnuts, cranberries and chocolate chips.
- Drop 1-2 tablespoons of batter onto cookie sheet and bake for 20-ish minutes, until bottoms and edges are golden brown.
- Cool on a wire rack and enjoy!