CRUNCHY OAT, PECAN & CRANBERRY COOKIES
Jun 25, 2024![CRUNCHY OAT, PECAN & CRANBERRY COOKIES recipe](https://kajabi-storefronts-production.kajabi-cdn.com/kajabi-storefronts-production/file-uploads/blogs/2147737849/images/00a1b0-b71b-4d7-e63c-d452e376a22e_IMG-9136.jpg)
makes 3 - 4 portions
So, here are some cookies for those long festive mornings when everyone wants to stay in bed a little bit longer. Reading papers, sipping tea, chewing a cookie or two, musing whether to go for a run or forget it altogether and start watching a movie straight away. Comes without saying, these are gluten/dairy free and super gut friendly. Very friendly for your blood sugar levels also, as reasonably high in protein and good fat.
Ingredients:
- 2 cups porridge oats
- ½ cup coconut oil, melted
- ⅔ cups sweet potato purée*
- ¼ cup maple syrup or honey
- 2 eggs
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- ⅓ cup ground flaxseeds
- 3 Tbsp cacao nibs (optional!)
- ½ cup flaked almonds
- ½ teaspoon ground cardamom
- 1 tsp cinnamon
- ½ tsp sea salt
Method:
*sweet potato purée is literally sweet potato peeled, cubed and boiled or steamed, then drained and mashed with a fork.
- Just bring all ingredients together and mix well.
- Use a spoon or ice cream scoop to shape cookies on a tray, make them sort of small egg sized, then slightly flatten (remember to use baking paper on your tray!)
- Top up with some more flaked almonds
- Bake at 175 C/fan for 25 mins or till golden brown
- Enjoy!
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