GF & Vegan Coconut Cranberry Chocolate Chip Cookies
1 cup gluten free oats
2/3 cup garbanzo bean flour
1/3 cup brown sugar
1/2 cup dried cranberries chopped
1/2 cup chocolate chips- nestle dark chocolate chips, or vegan chocolate chips.
1/2 tsp baking powder
3 tablespoons coconut oil
1 tablespoon water or almond milk
1 egg white or egg substitute: 2 tablespoons flax meal mixed with 1/4 cup water- let sit 5 min.
Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix all the dry ingredients together in a bowl including the brown sugar and chocolate chips. In a separate bowl stir coconut oil, water or almond milk and the egg substitute together.
Then add the liquid ingredients to the dry and stir. The mixture will be sticky. Wet your hands before shaping the cookies. Then place them on the baking sheet and bake 15min. They should be slightly golden brown when done. Let them cool on a baking rack.
Keep them in an air tight container for storing. They last up to 1 week in the refrigerator and a few days on the counter.