It may seem that my blog has been filled with cookie recipes.
Well, that may be the case. But I have good reasons.
One – they are so much fun to make! Mixing, beating, creating…
Two – I love to photograph them. The camera loves you, baby!
Three – J loves to eat them. And who could resist this face?
This cookie recipe is amazing. Chocolate chips, dried cranberries, toasted coconut and oatmeal. They are perfectly sweetened and have a dense yet airy texture. Perfect with coffee. And for breakfast. Just sayin.
- 1/2 cup apple sauce
- 1/2 cup raw cane sugar
- 1 flax egg – 1 tblsp flax meal & 3 tblspn water
- 1 teasp pure vanilla extract
- 1 tblspn maple syrup OR agave nectar
- 1 tblspn oil
- 1 cup whole wheat flour OR unbleached white flour
- 1 1/2 cup oatmeal
- 1/2 teaspn baking soda
- 1/2 teaspn baking powder
- 1/2 teaspn sea salt
- 1 tblspn cinnamon
- 1/4 cup toasted coconut
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chips OR non-dairy chocolate chips
Preheat oven to 350 degrees
Cream together sugar and apple sauce. Then add flax egg, vanilla, agave nectar and oil.
Then add the dry ingredients slowly. Once all of the flour and oatmeal have been combined, add coconut and cranberries. Slowly mix. With a spoon, stir in chocolate chips.
Drop teaspoon size globs of dough onto a non stick cookie sheet. Put in oven for 12-15 minute, or until they are golden brown