Lovely Vanilla, Coconut and Cranberry Cookies made this afternoon. Kids came home starving, and I needed something to get them through to dinner but not ruin their appetite altogether. The base of these cookies is Almond Meal and Oats - Almond Meal gives them a good dose of healthy fats and protein and the Oats are a great source of soluble fibre so will keep them going through after school activities, right up to dinner. There is plenty of flavour from the coconut (healthy fats), Vanilla (I use organic ground vanilla bean) and the dried cranberries. Maple Syrup adds a lovely depth of flavour (and not too sweet) and of course our Funch Favourite cooking oil - Coconut Oil (read all about its benefits here).
Recipe goes like this (took about 20mins all up):
• Approx 2 cups almond meal (130g)
• ⅓ cup oats
• ⅓ cup craisins (dried cranberries)
• ⅓ cup desiccated coconut (sulphite free)
• ¼ tsp ground vanilla bean
• ¼ tsp baking powder
• pinch sea salt
• 50-60g coconut oil (about 3 tablespoons)
• 50g maple syrup
• 1tbs dark choc chips (optional)
Preheat oven to 170○C/340○F
Melt Coconut oil and maple syrup together until runny.
Mix all ingredients together.
Roll out approx 1tbs measure of mixture into balls and place on a lined baking tray and flatten out.
Bake in oven for 12 - 15 minutes, until golden.
Will still be soft when take out of oven but firm up on cooling.
Leave on a cooling rack if you are brave. Mine didn't last long.
Mixture made about 9, but there are now none left, so I would suggest a double batch next time.