1 Cup Justin's Almond Butter (Vanilla or Maple)

2 Tablespoons Coconut Oil, softened

5 Tablespoons Maple Syrup

1 1/4 Cup Rolled Oats

1/4 teaspoon Baking Soda 

1/2 Cup Cranberries

1/2 Cup Powdered Sugar

2-3 Tablespoons Almond Milk

Cooking Instructions

  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir the almond butter, coconut oil, and maple syrup together. Stir in the oats, baking soda and cranberries.
  3. Roll dough into tablespoon-sized balls, place on the baking sheet, and flatten slightly.
  4. Bake for 10 minutes. They will still be soft, but you don't want to overbake them.
  5. Cool at least 20 minutes to let them set, as they will be very fragile when they come out of the oven. 
  6. Store the cookies in an airtight container for up to a week.