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Home Recipe overview Oatmeal cookies with cranberry and cacao nibs

Recipes Healthy Baking Sugar Free

If, like me, you can't eat wheat or if you just feel like tasty cookies, this recipe for oatmeal cookies with cranberry and cacao nibs is really insane. For people with gluten allergies; beware, because only special oats and oatmeal with listing are gluten-free. You will be surprised that cookies without sugar still taste so good and this way you can enjoy a cookie every day.

Recipe

Oatmeal cookies with cranberry and cacao nibs

Cacao nibs are bitter, but give the cookie a real crunch. Combined with the sweetness of the cranberry and oatmeal, this balances out nicely. And it's really hard to stick to just one cookie.

Course	In-Between
Kitchen	Dutch
Servings	8-10 cookies

Preparation time

Preparation time	20 min
Cooling time	2 hrs.
Total	2 h 40 min

Ingredients

100 gr oatmeal
13 gr melted coconut oil
2 tbsp agave syrup/honey
1 tbsp coconut rasp
1/2 tsp baking powder
2 tbsp dried cranberries
20 gr extra dark chocolate (92%)
1 tsp cacao nibs - I got them at organic supermarket

Oatmeal cookies with cranberry and cacao nibs

Preheat the oven to 190 degrees. Mix the oatmeal, coconut oil, honey, coconut grater, baking powder and pinch of salt in a large bowl. Add 60ml of hot water and knead into a smooth dough. Knead the cranberries through the dough.
Roll about 8-10 balls the size of a golf ball. Press them flat on a baking sheet with baking paper. Bake them in 15-20min golden brown. Keep an eye on the oven, especially if you use agave syrup. This is because this burns faster. Allow the cookies to cool.
Melt the dark chocolate au bain-marie in a bowl with the cocoa nibs. With a spoon, pull already zigzagging stripes over your cookies and scoop into a drip with cocoa nibs on each cookie. Let the chocolate harden in about 1-2 hours.

Baking

Oatmeal cookies with cranberry and cacao nibs

Preparation time

Ingredients

Oatmeal cookies with cranberry and cacao nibs

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