Cranberry Oatmeal Cookies
|8||tablespoons (1 stick) unsalted butter|
|1/3||cup Agave In The Raw®|
|1||teaspoon baking soda|
|1||tablespoon boiling water|
|1||cup old-fashioned oats|
|1||cup unbleached all-purpose flour|
|3/4||cup unsweetened dried coconut|
|1/2||cup chopped dried cranberries|
|1/3||cup Sugar In The Raw®|
|1||teaspoon ground cinnamon|
Position baking racks in the top and bottom third of the oven. Preheat the oven to 325° F. Line 2 baking sheets with baking parchment and set aside.
Melt the butter in the microwave or a small pot over medium-low heat and set aside to cool. Once cool, add the agave to the melted butter. In a small bowl, dissolve the baking soda in the hot water and add it to the butter mixture.
Meanwhile, in a separate mixing bowl, combine the oats, flour, coconut, cranberries, sugar and cinnamon. Pour the liquid ingredients into the dry and stir with a fork until the mixture is evenly moist and comes together (it will be crumbly). Drop the mixture in generous tablespoons onto the prepared baking sheets, spacing the mounds 1 ½ inches apart. Moisten your fingers lightly with cold water and shape each mound into a 2-inch disk.
Bake the cookies for 7 minutes. Switch the position of the pans in the oven and rotate them 180 degrees. Bake for 5 minutes, or until the cookies are a rich golden brown and slightly soft to the touch in the center. Remove from oven and cool the cookies on the baking sheet for 2 minutes then transfer them to baking racks to cool completely. Stored in an airtight container, these cookies will keep for 1 week.
Per Serving (2 cookies): 137 calories, 7g fat (5g saturated fat), 16g carbohydrate, 1g protein, 1g dietary fiber, 5 mg sodium.