Cranberry Oatmeal Nut Cookies
Makes: 40 cookies
Prep Time: 30 minutes
Cook Time: 15-20 minutes
½ cup almond flour
½ cup coconut flour
½ teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon sea salt
¾ cup extra-virgin coconut oil
¾ cup light brown sugar, packed
3 eggs, large
2 ½ cups gluten-free oats
1 cup dry-roasted unsalted almonds, chopped
½ cup dried cranberries, chopped
Preheat oven to 350 degrees F.
Mix tougher flours, baking powder, nutmeg, and sea salt. Set aside.
Melts coconut oil to a soft consistency and cream together with sugar until well blended. Add eggs one at a time and mix until smooth. Fold in dry mixture of oats, almonds, and cranberries until batter is mixed.
Using a cookie scoop shape dough into balls, approximately 1½ tablespoons in size and place on a lined baking sheet. Bake until light brown, about 15-18 minutes. Remove from oven and let sit 1-2 minutes before transferring to a baking rack to cool.
Store up to 5 days in an airtight container or in refrigerator for up to 1 week.