- 1/2 cup (120 g) drippy almond butter or tahini
- 1/2 cup (145 g) maple syrup
- 1 cup (120 g) whole wheat flour
- 1 cup (100 g) rolled oats
- 1 tsp finely grated zest from an orange (substitute with 1 tsp orange extract)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 cup dried cranberries
- 1/4 cup dairy-free chocolate chips
- 1/4 cup finely chopped pecans or walnuts, optional
- Preheat the oven to 350 degrees F.
- Add the almond butter, maple syrup and vanilla to a bowl and whisk until smooth.
- Add the flour, oats, salt, nutmeg and baking soda, stir to combine.
- Mix in the cranberries, nuts and chocolate chips.
- Line a baking tray with parchment paper or give it a light spray with non-stick cooking spray.
- Drop 10 spoonfuls of the dough onto the baking tray, pressing each one into a rough cookie shape.
- Bake for 13 minutes. Let cool on the pan for 5 minutes then carefully transfer to a cooling rack and let cool completely.
- These can be stored at room temperature for up to 4 days but I like them best stored in the fridge. They’ll keep in the fridge for a week or so, or they can be frozen up to 2 months.
For plain oatmeal chocolate chip cookies, omit the orange, nuts and cranberries and increase the chocolate chips to 1/2 cup.
Keywords: best, ww, healthy, plant-based, oil-free