These chewy cookies are a delicious and healthy treat to enjoy as a snack or quick breakfast! The rich flavor of almond butter complimented with the bittersweet taste of dark chocolate and sour cranberries are absolute perfection!
Almond Butter Chocolate Cranberry Oatmeal Cookies
Gluten-free, refined sugar-free, dairy-free, egg-free
Yield: 9-10 cookies
Prep Time: 5 min
Bake Time: 20-25 min
Total Time: 25 min
Ingredients:
2 mashed overripe bananas
⅓ cup almond butter
½ tsp vanilla extract
1 ½ old-fashioned rolled oats
1 tbsp date or maple syrup
1 tbsp chia seeds
1 tbsp ground flax seeds
2 tbsp dried cranberries, coarsely chopped
2 tbsp shredded coconut
¼ cup chopped dairy-free dark chocolate
Directions:
Preheat the oven to 350 F.
Add the mashed bananas, almond butter, and vanilla extract to a large bowl, stirring to combine, before adding the rest of the ingredients.
Divide the batter into 9 to 10 and roll into balls. Then, press each ball into a cookie shape on a baking tray lined with parchment paper.
Bake for 15-20 minutes or until the tops turn golden.
Remove from the oven and let it cool for a few minutes.
Enjoy now, or store in the fridge to eat as an on-the-go breakfast/snack!
Did You Try This Recipe? Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive With love, Merry
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