Ingredients
Scale
- 1 cup (115g) freshly milled einkorn flour
- 1 1/2 cups (122g) old-fashioned rolled oats
- 1 teaspoon (3g) cinnamon
- 1/2 teaspoon (3g) baking soda
- 1/4 teaspoon (2g) salt
- 6 tablespoons butter melted
- 1 large egg
- 1/2 cup (156g) maple syrup
- 1 teaspoon (4g) vanilla extract
- 1/2 cup (70g) dried cranberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the einkorn flour, oats, cinnamon, baking soda, and salt.
- In another large bowl, whisk the maple syrup, melted butter, egg, and vanilla until well combined.
- Combine the dry ingredients with the wet ingredients, stirring until just mixed. Fold in the dried cranberries.
- Scoop heaping tablespoon-sized portions onto the prepared baking sheet. Slightly flatten each mound with your fingers.
- Bake for 8-10 minutes, until the edges are set and the centers appear slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a chewy texture, do not overbake the cookies.
Store in an airtight container for up to one week.
Substitute other dried fruits for cranberries as desired.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg