These vegan cookies are among my favorite snacks. If you want them to be refined sugar-free, make sure you use cocoa nibs instead of chocolate chips. Not a fan of dried fruits? Try chopped nuts or seeds instead. Make sure you place the dough in the fridge for at least 30 min, so the coconut oil can harden and it is easier to shape the cookies. The cookies will be soft when they come out of the oven but do not worry, they will firm up when they cool down.
(makes roughly 12 cookies)
3 heaped tbsp coconut oil (about 45 ml melted)
120 ml maple syrup
100g rolled oats
170g whole grain flour
2 tsp baking powder
2 tsp cinnamon
50g cranberries (or dried fruit of choice)
3 tbsp chocolate chips or cocoa nibs
a pinch of salt
Melt the coconut oil in a small saucepan (or microwave). In a medium bowl, mix it with the maple syrup.
Add the flour, oats, baking powder, cinnamon to the bowl. Stir until all ingredients are well combined.
If needed chop the cranberries into small pieces and add them along with the chocolate chips and a pinch of salt to the mixture. The dough should feel wet and sticky. If it is to dry, try adding a little more coconut oil.
Place the dough in the fridge for at least 30 min. In the meantime, preheat the oven to 160 degrees C and line a baking tray with parchment paper.
Take the mixture out of the fridge. Take about one tbsp of the dough at a time and roll it into a ball. Place the dough balls on the baking tray. Use the backside of a spoon or your hands to flatten them. The cookies should be roughly 1,5 cm thick.
Bake the cookies for 10 minutes. They will become firm once they cool down. Enjoy!