Whether you take them on the trail or have them with your afternoon matcha latté, you'll appreciate their deliciousness and an energy boost too! It's an easy recipe that comes together quickly. Enjoy!
Crisp Kitchen & Juice
Yield 30 small cookies
1 cup old-fashioned rolled oats
½ cup almond flour
½ cup gluten free flour (we use Cup4Cup)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ tsp. salt
¼ cup coconut sugar
¼ cup light muscovado sugar
1 large egg
½ cup melted coconut oil
2 tsp. vanilla extract
½ cup cocao nibs
½ cup dried cherries, briefly reconstituted
½ cup walnuts, toasted and chopped coarsely
¼ cup unsweetened shredded coconut, loosely packed
Preheat oven to 350 degrees F.
Add the oats, flour(s), baking soda, cinnamon, and salt to a large bowl. Stir to combine.
In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).
Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.
Add the cocoa nibs, dried cranberries, walnuts and shredded coconut. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.
Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Take care not over bake. Cookies will look soft but will continue to crisp as they cool.
Let the cookies cool on the baking sheet for a few minutes. Then, transfer the cookies to a cooling rack to continue cooling