It has been way too long since I have posted a yummy treat on here. Shame on me! But I have been so busy working that I haven't had enough time to sit down, type up the recipes and share it with all of you wonderful health foodies.
So let's get right to it. This is a slightly different version of a recipe that I found online by the wonderful http://amyshealthybaking.com I swapped out the type of flour recommended, used dried cranberries instead of fresh ones, threw in a banana, and reduced the amount of maple syrup because I am not much of a maple fan, and I didn't want to have them that sweet. They sure ended up mighty tasty. Thanks Amy for the wonderful inspiration!
Here goes my attempt!
• 1 cup instant oats (for a crunchier bite, you can use normal oats)
• ¾ cup spelt flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp coconut oil - melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup maple syrup
• ½ cup dried cranberries
• 3 tbsp dark chocolate chips (I tried to opt for the sugar free ones)
• 1 ripe banana
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated and the mashed banana.
Fold in the cranberries and 2 ½ tablespoons of the chopped dark chocolate. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula.
Gently press the remaining chopped dark chocolate into the tops.
Bake at 325°F for 9-12 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack.
Original recipe credit: http://amyshealthybaking.com