Cranberry Almond Cookies

• ground flaxseed2 tablespoon
• water6 tablespoon
• coconut oil4¼ oz
• sugar3½ oz
• brown sugar2 oz
• almond extract1 teaspoon
• all-purpose flour6¾ oz
• baking powder½ teaspoon
• baking soda½ teaspoon
• rolled oats1½ oz
• dried cranberries3¼ oz
• sliced almonds1¼ oz

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Line a baking sheet with parchment paper.

3. 3

   To make the flax eggs, mix together the flax meal and water in a small bowl.

4. 4

   Let sit for at least 10 minutes to set.

5. 5

   In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.

6. 6

   Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.

7. 7

   Fold in the oats, cranberries, and sliced almonds until incorporated.

8. 8

   Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

9. 9

   Bake for 20-22 minutes, until lightly golden around the edges.

10. 10

    Enjoy!