Ingredients
- Ingredients:
- 5 cups rolled oats (2 1/2 for flour, rest stays whole)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 2 large eggs
- 1 1/2 tsps pure vanilla
- 1/3 cup turbinado sugar (or granulated)
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup maple syrup
- 1/4 cup almond milk
- 1 cup dried cranberries
- 1/2 cup pistachios, coarsely chopped
- 1/3 cup shredded coconut, unsweetened
Preparation
Step 1
Directions:
Preheat oven to 350 degrees.
In a food processor, grind 2½ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.