Categories: Cookies

Ingredients

• 2 Tbsp. ground flaxseed
• 6 Tbsp. warm water
• 1 cup all-purpose flour
• 1 cup white-whole wheat flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 2/3 cup coconut oil softened, but not melted
• 1 cup dark brown sugar
• 1/2 cup pure maple syrup
• 1 tsp. vanilla extract
• 2 cups whole rolled oats
• 3/4 cup cherry-flavored dried cranberries
• 3/4 cup dairy-free chocolate chips

Directions

1. Heat oven to 350 degrees and line a baking sheet with parchment paper or nonstick baking mat.
2. In the bowl of a stand mixer or large mixing bowl combine the flaxseed and water. Min on lowest speed until well emulsified. Let stand several minutes.
3. Meanwhile in a medium bowl, combine the flours, baking soda cinnamon and salt. Set aside.
4. To the bowl with the flaxseed mixture, add the coconut oil, brown sugar, maple syrup, and vanilla. Mix on medium-high speed until well combined.
5. Gradually add the flour mixture. Mix on medium-high until the dough is smooth and sticky. Stir in the oats, cranberries and chocolate chips. Chill dough 15 minutes.
6. Shap0e dough into walnut-size balls or drop dough by the tablespoon onto the prepared baking sheet, leaving plenty of space for the cookies to spread.
7. Bake for 8 minutes or until the cookies are golden brown around the edges. Remove from the oven and let them cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.

8. makes about 3 dozen

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