Oat Hazelnut Cranberry Cookies
After dinner I felt like having cookies. So I made cookies. I took a quick look in the kitchen cabinets and decided to make oat hazelnut cranberry cookies. They turned out soft, a bit chewy and in fact rather delicious. I poured myself a glass of cold almond milk and threw myself on the couch, the cookies at arm’s length distance. I prefer staying here the rest of the day, doing nothing. Perfect Saturday evening. This weeks workouts have made me absolutely exhausted. I have pain everywhere. Still, I love working out. Love the way it boosts my mood and makes me feel lively and energized. But since I’m looking for balance in my life what better way to combine hard workouts with cookies like these.
You need to try them!
Ingredients: (approx. 10-12 cookies)
2 organic eggs
50 g coconut sugar
50 organic butter / coconut oil
2 dl gluten free oats
1 dl hazelnut flour
1 dl shredded coconut
2 tsp baking powder
1/2 tsp vanilla powder
50 g hazelnuts
50 g dried cranberries
Grated dark chocolate as topping
Preheat oven to 200 degrees celcius.
Whip egg and coconut sugar until fluffy.
Melt the butter on medium heat.
Mix together oats, hazelnut flour, shredded coconut, baking powder, vanilla powder, hazelnuts and dried cranberries in a mixing bowl. -> Add the egg mix and melted butter. Stir together until combined.
Place baking paper on a baking tin.
Form the cookie dough to round cookies and place on the baking tin. If you like you can add some grated dark chocolate on the cookies.
Bake in the oven for 10-12 minutes.