(gluten free optional, vegan, and refined sugar free)
Yield: approximately 1 dozen cookies
1 cups oat flour (use certified gluten-free if needed)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup maple syrup
½ cup unsweetened applesauce
1/4 cup canola oil
3/4 cup toasted pistachios, chopped
½ cup unsweetened dried cranberries
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the oat flour, baking powder, baking soda and salt.
In a bigger bowl, whisk together maple syrup, applesauce and oil.
Fold half of the dry ingredients into the bowl with the wet and stir until mostly incorporated.
Fold in the remaining half and stir well. Add pistachios and cranberries and continue to mix until a dough-like consistency has formed. Note: the dough will be stickier than typical cookie dough batters.
Scoop the dough by the tablespoonful and place on the baking sheet approximately 2” apart as they will spread. Bake for about 15 minutes. Let cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.