DAIRY FREE
These look so chewy and divine! I love peanut butter and oatmeal together, it’s a flavor that screams of comfort and home, YUM!
~Tori
– Preheat the oven. Line a baking sheet with parchment paper. – In the bowl of an electric mixer, cream together the coconut oil, granulated sugar and brown sugar until smooth. Mix in the eggs, vanilla and baking soda. Add the almond butter and mix until smooth. Stir in the oats, cranberries and chocolate chips.
– Use a cookie scoop to portion out about 1 1/2 tablespoon sized balls of cookie dough onto a lined baking sheet. If you wish to freeze the dough for later baking, place the entire cookie sheet in the freezer, let it freeze for at least half an hour, then transfer the cookie dough into a freezer bag or air tight container.
– To bake, place the cookie dough on a lined baking sheet about two finger widths apart. Bake until golden. Remove from oven and let it sit for; the cookies will flatten and continue cooking as they rest. – Transfer to a wire rack to cool completely.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...