Chewy cranberry cookies
Perfect soft, chewy cookies. An easy recipe with lots of nutritious ingredients to make them a little better-for-you.
Servings: 10 cookies
Ingredients
- 30 g pumpkin seeds
- 85 g oats
- 25 g coconut sugar or dark soft brown sugar
- 1 tsp baking powder
- ½ tsp sea salt
- 40 g dried cranberries unsweetened and unsulphured
- 1 large free-range egg
- 125 g smooth cashew butter well-stirred (see notes)
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup or honey
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a baking tray with plastic-free baking parchment.
- Place the pumpkin seeds, oats, coconut sugar, baking powder, salt and cranberries in a large bowl and mix to combine.
- Place the egg, cashew butter, vanilla extract and maple syrup in a medium jug and whisk until smooth. Then pour into the dry ingredients and mix until well combined.
- Space 10 spoonfuls of the mixture well apart on the prepared tray and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 8-10 minutes, or until golden. Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can substitute a flaxseed 'egg' for egg in this recipe to make the cookies vegan. Simply whisk together 1 tbsp milled flaxseeds with 3 tbsp water and let sit for 10-15 minutes (look for a gloopy, egg-like consistency) before whisking with the wet ingredients.
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