Cranberry Coconut Oatmeal Cookies - Making Thyme for Health

Step 1

Preheat the oven to 350°F and then line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the oat flour, oats, shredded coconut, baking powder, baking soda, salt, lemon zest, cinnamon and ginger then stir together.

Step 3

Combine the maple syrup, applesauce, vanilla extract, and melted coconut oil (add this last) and stir together. Pour the dry ingredients into the bowl with the wet, add the cranberries and the walnuts then stir everything together until a dough forms.

Step 4

Using a small scooper or your hands, scoop out approximately one large tablespoon of dough at a time and roll into a ball. Flatten each one down with your hands. They won’t spread much as they cook so however you form them now is how they will look once they’re cooked.

Step 5

Bake in the oven for 12-13 minutes, or until light golden brown on the bottom. Set aside to cool completely before eating. They will become firmer as they cool. Store in an airtight container for up to 4 days.