CHRISTMAS CRANBERRY & DARK CHOCOLATE COOKIES.

Ive been dying to make a Christmas recipe from the 1st of December and this one has been so so worth the wait!

If like me, you’re a major cranberry sauce fan you’re going to love this. These cookies are made using rye flour & oats for a crumbly base, mixed with maple syrup & coconut oil for a soft, sweet & gooey inside and filled with a new favourite combination – cranberries and dark chocolate.

They are super easy to make and only need minimal natural ingredients. They make the perfect festive treat and a lovely alternative to the usual Christmas pudding! I’ll be enjoying these over the Christmas holidays with a big cup of hot cacao milk for double the indulgence!

The Ingredients

• 100g rye flour

• 90g oats

• 2 tbsp coconut oil

• 100ml maple syrup

• 1 tsp of almond extract

• 1 egg

• 1 tsp cinnamon

• 1/2 tsp salt

• Baking powder

• 70g chopped dried cranberries

• 40g dark chocolate

The Recipe

Preheat the oven to 180.

1. Mix together the rye flour, oats, baking powder, salt & cinnamon.

2. In a separate bowl mix together wet ingredients – coconut oil, egg, vanilla & maple syrup.

3. Then add the flour within the wet mix before folding in the cranberries and dark chocolate.

4. Take 1 tbsp. of the mix and place onto a lined baking tray. Flatten and round the mix to get a cookie shape. You should be able to make around 12 cookies.

5. Bake for around 15 minutes or until they cookies are golden and brown and leave to cool on a wired rack.

6. ENJOY!

7. Tip: The cookie shapes will really enlarge so make sure you have enough space between each mix on the tray.