Chocolate Cranberry Oat Cookies

Oat flour is a whole grain flour made from oats. The texture is silky and it's naturally gluten free, has a mild nutty flavour and is full of nutrition; offering more protein and fibre than regular flour; giving an extra nutritional boost to whatever recipe you choose to include it in. These cookies were substantial and I found even though they may be deliciously moreish, one was often enough.     

Chocolate Cranberry Oat Cookies

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makes approximately 24 cookies

1 1/4 cups (170g) oat flour

1 1/4 cups (125g) large flake rolled oats

1/2 cup (114g) unsalted butter, softened

3/4 cup (170g) white sugar

1 teaspoon (4g) ground cinnamon

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) Kosher salt

1 large egg

2 teaspoons (8g) vanilla extract

1/2 cup (45g) chopped cranberries 

1/2 cup (60g) semi sweet chocolate chips 

Preheat oven to 350ºF. Line a baking tray with baking parchment paper.

In a bowl combine the oat flour, rolled oats, cinnamon, baking soda, salt, chopped  cranberries and chocolate chips. Set aside.

In a large mixing bowl, place the butter and sugar and beat with a hand mixer for 2 to 3 minutes or until smooth. 

Once the butter and sugar mixture are smooth, add in the egg and vanilla and mix until combined.

Slowly add the dry ingredients, mixing continuously until the cookie dough forms.

Portion the dough into golf ball sized balls and place them onto the prepared baking tray. Bake for 12 to 15 minutes, or until desired doneness.

Remove the cookies from the oven and transfer to a wire rack to cool.