I have tried maybe a million times to find a good oatmeal raisin cookie recipe, and I experimented this afternoon with a cranberry one! They turned out pretty well, just a little cakey, but still so delicious! The cranberries really add a great flavor rather than just the regular raisins, and the crunch of almonds is perfect. However, I think I will have to keep experimenting before I can label a recipe "the perfect (healthy) oatmeal cookie recipe."
3 tablespoons creamy almond butter
2 tablespoons maple syrup
1/4 cup sucanat
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup oats
1/2 cup dried cranberries
1/4 cup chopped almonds
1. Heat oven to 375 degrees F. In a large bowl, combine the almond butter, maple syrup, egg, sucanat, milk, and vanilla.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Add the dry ingredients to the wet ingredients, stirring just until combined.
4. Add in the oats, cranberries, and almonds, stirring to combine
5. Roll the dough into 1-inch balls, then place on a silicon mat-lined baking sheet and flatten the balls slightly.
6. Bake for about 8 minutes, until the dough is set.