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!
100g rye flour
2 tbsp coconut oil
100ml maple syrup
1 tsp of almond extract
1 tsp cinnamon
1/2 tsp salt
70g chopped dried cranberries
40g dark chocolate
Preheat the oven to 180.
Mix together the rye flour, oats, baking powder, salt & cinnamon.
In a separate bowl mix together wet ingredients – coconut oil, egg, vanilla & maple syrup.
Then add the flour within the wet mix before folding in the cranberries and dark chocolate.
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.
Bake for around 15 minutes or until they cookies are golden and brown and leave to cool on a wired rack.
Tip: The cookie shapes will really enlarge so make sure you have enough space between each mix on the tray.