Renan Flour Oatmeal Cranberry Cookies
Ingredients
1 3/4 cups renan flour (sub whole wheat)
1 1/2 cups rolled oats (old-fashioned, sprouted, and GF are all good)
1/2 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
1 egg
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
2 tsp vanilla extract
3/4 cup cranberries or raisins
Method
Place the butter in a small pot and place on low heat to melt. Once completely melted, set aside.
In a large bowl, whisk together the egg, melted butter, maple syrup, and vanilla until smooth. Sift in the flour, baking soda, salt, and cinnamon. Use a spatula to fold the dry ingredients in until fully combined. Pour in the oats and cranberries and fold into the batter until evenly distributed. Place the dough into the freezer to chill for 20 minutes.
Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
Remove the cookie dough from the freezer and roll each cookie into about 30-40g balls. Place 6-8 cookies on each sheet tray leaving a little room for spreading. Press each cookie flat before placing it in the oven to bake for 13-15 minutes until the bottoms are just golden brown.
Once the cookies are done, allow them to cool before serving. Enjoy!
Notes
The best way to tell these cookies are perfectly done is by checking the bottoms. When the bottoms of the cookies are a slight golden brown they are perfect. Remove and let cool for 10 minutes before enjoying.
Renan flour is a variety of hard red wheat with a buttery and nutty flavor profile. While not an ancient grain, it is an heirloom wheat variety with a low protein content, making it easier to digest.
