Description
Soft-baked SunButter oatmeal cookies made with rolled oats, dried cranberries, and chocolate chips. Perfect for an easy snack or lunchbox treat!
Ingredients
- 1 cup Organic SunButter
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- 2 cups rolled oats
- ½ cup oat flour
- ⅓ cup mini chocolate chips
- ⅓ cup dried cranberries
- Optional: 2 Tbsp hemp hearts or chia seeds
Instructions
- Heat oven to 350°F and line a baking sheet with parchment paper.
- Mix the flax egg and let it sit for 5 minutes.
- In a large bowl whisk together the SunButter, maple syrup, coconut sugar, flax egg, and vanilla.
- Stir in the cinnamon, baking soda, baking powder, and salt.
- Fold in the oats, oat flour, chocolate chips, cranberries, and chia seeds/hemp hearts (if using).
- Let dough rest 10 minutes so the oats absorb the moisture.
- Scoop about 2 tablespoons per cookie and gently flatten to make them ½-inch thick.
- Bake 10–12 minutes, just until the edges are set. The centers should still look slightly underdone.
- Cool on the pan for 10 minutes before transferring to a wire rack. Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free