Cacao-Coconut Cookies with Cranberries and Walnuts
I love cookies.
They taste delicious, and when made correctly, they can be a healthy snack, too. This recipe is 100% whole grain, contains lots of healthy fats from coconut, olive oil and walnuts, and is packed with antioxidants from cranberries and cacao nibs.
Did you know that cacao nibs supposedly have more antioxidants than any other food on earth?
Begin by mixing 6 tablespoons of extra virgin olive oil, 1/2 cup brown rice syrup, 1 teaspoon vanilla extract, 1 tablespoon water, 1/2 teaspoon cinnamon, 1 egg, 1/4 teaspoon salt and 1/2 cup dark brown sugar.
In another bowl, combine 1-1/2 cups whole wheat pastry flour, 1 cup oat flour and 1-1/4 teaspoons baking powder. Add the flours all at once to the wet mixture and mix well.
Stir in 1/2 cup unsweetened coconut flakes, 1/2 cup cacao nibs and 1/2 cup chopped walnuts.
Also add 1/2 cup of dried cranberries. Drop spoonfuls of the un-chilled dough onto a nonstick cookie sheet, about 2 inches apart. Bake in a preheated 375-degree oven for 11 minutes until golden.
Remove from pans and cool completely on wire cooling racks and store in an air tight container.
I recommend waiting at least a day before serving the cookies. They are quite chewy, and allowing them to rest allows the flavor and texture to develop.