My friend Mary Kate was in town (aka 4 hours away in Denver, which is as close as anyone ever has any reason to get) last weekend, so I needed a cookie that worked with her food allergies, the incredibly limited selection of gf ingredients in Rawlins, and my reluctance to spend money on things I basically never need (egg replacers). These cookies ticked all the boxes, and are chocolatey, plus I added craisins so you can call it a fruit recipe. The recipe only makes about a dozen, though, so you might consider just doubling it to start with!

Ingredients:

• 3/4 cup almond flour
• 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
• 2 1/2 tablespoons cocoa powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup + 1 tablespoon coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla
• 1/3 cup dark chocolate chips
• 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.

Bake 9-10  minutes, or 11 if you froze the dough.

When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.

Gluten Free, Vegan, Double Chocolate Craisin Cookies

Adapted from Vitamin Sunshine.

• 3/4 cup almond flour
• 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
• 2 1/2 tablespoons cocoa powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup + 1 tablespoon coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla
• 1/3 cup dark chocolate chips
• 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. Place the baking sheets in the freezer for 10 minutes, then bake for 11 minutes. Let cool partway, then place back in the freezer to firm up completely. Store in the fridge or freezer.