About the Recipe
Just like my cranberry orange oatmeal cookies with the addition of flax seed and brewer's yeast!
Ingredients
2 cups (170 g) Quaker Oats Gluten Free 1-Minute Quick Oats
1 cup (250 g) Justin's almond butter
1/4 cup pure maple syrup
⅓ cup (60 g) unsweetened applesauce
½ cup (116 g) banana
½ tsp salt
1 tsp ground cinnamon
1/4 cup (28 g) ground flaxseed
3 TBSP (26 g) Kate Naturals brewer's yeast powder
Zest from two large oranges (approximately 34 grams)
2 TBSP fresh squeezed orange juice
1 cup (150 g) dried cranberries
Preparation
Preheat oven to 325° F.Line one large baking sheet with parchment paper.
Use a microplane to zest two oranges.
After the oranges are zested, squeeze them to get 2 tablespoons of juice.
Combine all the ingredients into a large bowl.
Use a hand mixer to mix all the ingredients until they are well combined.
Use 1/4 cup cookie dough scoop (or an ice cream scoop with trigger) to scoop cookie dough onto parchment lined baking sheet.
Place another piece of parchment paper on top and use your hand to slightly flatten the cookies as they will not spread on their own.
Bake for 18 to 22 minutes until the edges are firm to the touch or lightly browned. Be careful when touching the sides of the cookies to not burn yourself on the baking sheet.
Let the cookies cool for 15 minutes on the baking sheet set on a cooling rack.
Cookies should keep well in an airtight container for five days at room temperature or in an airtight container in the refrigerator for up to 10 days.