Oatmeal and Cranberry Cookies

I wanted to make festive cookies for the holidays, and I thought cranberries were perfect for adding that festive touch.

The cookies aren't too sweet, but just sweet enough. The coconut sugar adds a slightly
caramelized flavor that softens the tartness of the cranberries. They're definitely in my top 5!

Ingredients (13 cookies)

Dry
- 3/4 cup All-purpose flour
- 1 1/2 cups Quick-cooking rolled oats
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/8 tsp Salt

Liquid
- 1 tbsp Ground Organic Chia Seeds
- 2 tbsp Water
- 1 Banana, mashed
- 1/3 cup Canola oil
- 1/3 cup Pure Coconut Sugar
- 2 tablespoons Maple syrup
- 1 tsp Vanilla extract
- 3/4 cup Dried cranberries

Method
1- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
2- In a small container, combine the chia seeds and water. Let soak for 5 minutes.
3- Meanwhile, in a bowl, combine the dry ingredients.
4- In a large bowl, using a whisk, combine the chia mixture with the remaining liquid ingredients.
Add the dry ingredients, stirring with a spatula until well blended. Stir in the cranberries.
5- Form 13 balls and place them on the baking sheet (this step will need to be done in two batches since all 13 balls won't fit on the sheet). Bake in the center of the oven for 12 to 15 minutes, or until the cookies begin to brown. Let them rest on the baking sheet for a few minutes.

By Katia Bricka
Writter at RAW Nutritional