Cook: 20 min
Yield: about 24 cookies
Ingredients
1 cup almond flour
1 teaspoon baking powder
1 cup rolled (old-fashioned) oats
1 cup of super seeds (chia, flax and hemp seeds) – I typically do 2/3 flax, the
rest, chia + hemp
1 tea spoon organic ground cinnamon
¼ tea spoon ground nutmeg
½-1 cup coarsely chopped pecans
1-1 1/2 cup semisweet dark chocolate chips
½-1 cup cranberries
¼ cup extra virgin olive oil
¾-1 cup maple syrup
2 large eggs
1/2 teaspoon vanilla extract
Optional: 5 Bambi Lane ground biscuits (something I grew up with in Serbia –
available on Amazon)
Directions
Preheat oven to 350 degrees F.
In a medium bowl, stir the flour, baking powder, oats, superseeds, and spices
together with a whisk or spoon.
In a large bowl, beat the 2 eggs until smooth, pour the extra virgin olive oil and
maple syrup over it. Add vanilla and mix slowly until you achieve even
consistency. Gradually add the flour-oatmeal mixture (turn the mixer on to lowest
setting while doing this, if you are using one). Add ground biscuits (optional).
When you achieve even consistency, mix in the chocolate chips, pecans and
cranberries.
Drop generous tablespoon-sized balls of dough onto a baking pan lined with a
thin layer of extra virgin olive oil. You may flatten and round out the cookies if
desired. Bake for approximately 20 minutes. The cookies are done when they are
lightly browned on top. Allow the cookies to cool.
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