- 2 cups quick oats (not instant or old fashioned)
- 1/2 cup almond meal or almond meal*
- 1 heaped tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)
- 1/2 cup pecan halves (optional)
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 egg
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 capfuls of pure vanilla extract
- 1–2 tbsp water**
- ½ heaped cup dried cranberries
*Note: In the grocery store, you’ll find both almond meal & almond flour. Almond flour is made with blanched, skinless almonds and is pale yellow in color. Almond meal is processed with the skins and is darker in color (think: white sugar vs. brown sugar). You can use either one for this recipe. I chose almond meal because it’s less expensive.
** Because quick oats and almond meal vary from brand to brand, they will absorb liquid at different rates. I run into this issue all the time when I make homemade bread. To get your cookies to spread, add water (1 tbsp at a time) to loosen up the batter.
- Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
- Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like ‘flour.’ It’s okay to have a few big pieces in the mix.
- Add the egg, coconut oil, maple syrup, vanilla extract and 1 tbsp of water. Process to combine. If the dough is too stiff, add the remaining 1 tbsp of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.
- Add the cranberries and pulse a few more times.
- Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
- Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
- Store cookies in an air-tight container for up to one week (if they last that long).