My recent obsession: covering cookies with chocolate sauce.
I found some sugar & oil free dried cranberries at Vitacost so decided to put the two together in my oatmeal cookie recipe. Tartness of the cranberries & chocolate go well together.
Cranberry Oatmeal Cookies with chocolate sauce
Makes about 16 cookies
Ingredients:
(Wet)
1 banana, mashed
1 tsp vanilla flavoring
1/2 cup maple syrup
1/4 cup peanut butter
(Dry)
1 cups gluten free rolled oats
1 cups almond flour
1 tsp cinnamon
1/4 tsp pink salt
(Add at the end)
1/4 cup dried cranberries
(Chocolate sauce)
Recipe from Minimalistbaker’s “Easy Vegan Chocolate”
*I use the warm mixture. Whatever I don’t use, I put them in a silicon mold and freeze to enjoy some chocolates later.
Direction:
Mix the wet & dry separately then combine. Add in the cranberries. Bake at 350F for 25 minutes or until golden brown.
Baking time depends on how you like your cookies. If you like them softer, simply shorten the baking time to 15-20 minutes.
Once the cookies have cooled down, drizzle them with chocolate sauce. Let the chocolate sauce settle (about 30 minutes to 1 hour) then enjoy.
Your hands will be covered in chocolate but this shouldn’t be a reason not to have a cookie.
