Flour Free, Oil Free, Gluten Free Chocolate Chunk and Cranberry Cookies
Equipment
- Mixing Bowl
- Oven
- Spoon or Ice Cream Scooper
Ingredients
- 1 Cup Creamy Peanut Butter
- 1 Flax Egg
- 1/4 Cup Maple Syrup
- 1 Tsp Vanilla Extract
- 1/2 Tsp Baking Soda
- 1 Cup Chocolate Chips
- 1/3 Cup Gluten Free Rolled Oats
- 1/8 Tsp Salt
- 1/2 Cup Dried Cranberries
Instructions
- Pre-heat your oven to 350F and make your flax egg by adding 1 Tablespoon of flax meal to 3 Tablespoons of water.
- Mix all of your ingredients well until a smooth texture is achieved.
- Add your batter onto a sheet pan this recipe makes about 12 medium sized cookies. Make sure they are about 1 inch apart and press them with a fork to flatten them a little.
- Bake at 350F for 12 to 15 minute and let cool before serving.
Notes
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