- 1 1/4 cup oat flour (grind up old fashioned oats)
- 3/4 almond flour
- 1/4 cup coconut flour
- 1 cup coconut sugar
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 heaping tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp vanilla bean powder (2 tsp vanilla extract)
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 eggs
- 3 tbsp coconut oil, melted
- 1/2 cup + 1/2 cup cranberries (first half to add to the dough and the second half to put on top of the cookies)
- 1 tbsp hazelnut butter (optional, drizzled on top of the cookies before baking)*
- Preheat the oven to 180C (370F).
- Add all the dry ingredients into a big bowl, except the cranberries.
- Mix well until everything is well incorporated.
- In a separate bowl, whisk the eggs and mix in the coconut oil.
- Pour into the dry ingredients and mix well with a wooden spoon.
- The dough is really sticky and wet so you won't kneel by hand. Just keep mixing it thoroughly with the spoon until combined.
- Set aside for 5 minutes so that the coconut flour absorbs all the moisture and mix again.
- If it's too runny, add a tablespoon or two of the oat flour. It's not as thick as a regular cookie dough but not as runny as cake batter.
- Fold in 1/2 cup of the cranberries.
- Let the dough chill in the fridge for at least 15 minutes.
- Line a baking sheet with some parchment paper, otherwise the cookies will stick to the bottom.
- Scoop about a tbsp of the dough onto the sheet and flatten it with your fingers.**
- I made each cookie about 0,5cm (0,2in) thick. They will rise and expand as they cook.
- Drizzle each cookie with a tiny bit of hazelnut butter if desired.
- Top with more cranberries and press them lightly into the cookies.
- Bake for 12-15 minutes or until golden brown. The edges should be golden and hard and the middle still a little soft. They will harden as they cool.
- Take them out of the oven and let them rest on the baking sheet for 5-10 minutes. Then transfer them to a cooling rack and cool completely before storing.
- Store in an airtight container.
*You could also mix the hazelnut butter into the dough. Simply add it in with the eggs and coconut oil and mix well.
** It's easier to flatten it when you keep your fingers wet so they don't stick to the dough.
If you make them in batches, place the dough back into the fridge between each batch. Also, let the baking sheet cool down a bit before putting dough onto it again.