COCONUT & CRANBERRY OATMEAL COOKIES

MFUSA MarketingUncategorized

By, Charlotte Snow

Prep: 5 minutes; Cook: 20 minutes; Makes about 15-25 cookies (depending on how big you make them)

 

INGREDIENTS:

  • ¾ cup dried cranberries (no sugar added, or all natural)
  • 1 cup rolled oats
  • 2 cups whole-wheat flour (or brown rice flour if you are gluten free)
  • 1/2 cup shredded coconut
  • 1/2 cup sugar free maple syrup
  • 1/2 tablespoon cinnamon
  • 1/4 tablespoon nutmeg (optional)
  • 1/2 cup olive oil (Or you can substitute 2 tbsp of Almond or Peanut Butter for the olive oil if you’d like)

 

DIRECTIONS:

  • Preheat oven to 375 degrees
  • Line a cookie sheet or coat with non-stick cooking spray
  • Put all ingredients in a blender, Blend into dough
  • Roll into little balls and flatten them into cookies
  • Place them on the non-stick cookie sheet and bake for 10 minutes
  • Turn over and bake for 10 minutes on the other side
  • Take out and let them cool for 3-5 minutes before enjoying!!