Pistachio Cranberry Cookies

Ingredients

• 2 cups regular rolled oats
• 1 cup whole spelt flour
• 1 cup almond meal
• ½ teaspoon aluminum-free baking powder
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¾ cup melted coconut oil
• ¾ cup maple syrup
• 1 tablespoon vanilla extract
• ½ teaspoon sea salt
• ¼ cup dried cranberries
• ¼ cup vegan mini chocolate chips
• ¾ cups pistachios, roughly chopped

Instructions

1. Combine oats, spelt flour, almond meal, baking powder, cardamom and cinnamon in a medium bowl. In another bowl, combine coconut oil, maple syrup, vanilla and salt. Whisk until emulsified. Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 10 to 15 minutes to allow dough to thicken.
2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Add cranberries, pistachios and chocolate chips to cookie dough, and mix until combined.
3. Using a damp ¼ cup measure, scoop cookie dough onto baking sheet, flatten slightly, and bake 15 minutes or until golden around the edges. Using a spatula, carefully transfer cookies to a wire rack. They will firm up when completely cool. Store leftover cookies in an airtight containerl in warm weather, store them in the fridge.