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Parve
Easy
9 Servings
Allergens 
30 Minutes
Diets
Who says healthy treats can’t satisfy your sweet craving?
Yield: About 9 large or 18 small cookies
1 large egg
scant 1/3 cup honey
1/4 cup Heaven & Earth Coconut Oil, melted
1–2 tablespoons Gefen Almond Butter (sugar-free or salt-free, if you like)
1 teaspoon vanilla extract
1 cup quick-cooking oats (gluten-free, if you like)
1/2 cup Shibolim Whole Wheat Flour (or you can use gluten-free flour, if you like)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup dried cranberries (no sugar added, if available)
1/4 cup almonds, chopped (optional)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a large bowl, whisk the egg, honey, coconut oil, almond butter, and vanilla extract until smooth.
In a separate bowl, mix the oats, flour, baking powder, salt, dried cranberries, and almonds. Add to the wet ingredients and mix.
Using a small cookie scoop, form cookies and place on the prepared baking sheet. Press to flatten and bake 10–11 minutes, until golden.
Photo by Heather Winters
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