Cranberry & Orange
Spiced Oat Cookies
100g Dried unsweetened Cranberries
150g Gluten free Oat flakes milled or oat flour
90g Date Sugar
120ml Mild Olive oil
3 tbsp Milled flaxseed and 6 tbsps water
2tbs Pomegranate Molasses
1tsp Gluten Free baking powder
Zest of 1 Orange
Preheat the oven to 150°c/300°F/Gas Mark 2
In a small bowl add water to flaxseeds, stir well and set aside for at least 10 minutes.
In a mixing bowl add the oil, date sugar, spices, pomegranate molasses, flaxseed paste and orange zest. Mix well using a mixer/hand mixer.
Next chop 90g of the cranberries holding approx.10g back and add to the mix together with the baking powder and oat flour. You can make oat flour in a blender/food processor using rolled oats/oat flakes.
Using the hand mixer/mixer on a medium setting, mix until all of the ingredients are well combined.
Using a small scoop or table spoon, drop the cookie batter onto a lined baking tray. Using the back of a spoon flatten out the dough and the remaining cranberries can be added to the top of the cookies where needed.
Bake in the oven for approx 15-20 mins. Leave on the baking tray for at least 5 minutes before transferring to a cooling rack as they can easily break when hot.
Once cool store in an airtight tin, can be kept for a couple of days.
A moist, chewy cookie with tangy cranberries and zingy orange zest. Warmed with spices and sweetened with date sugar, making this a truly tasty and healthier treat for the festive season.