Ingredients
| Cookies | |
|---|---|
| 1 | cup Justin’s® Almond Butter (Vanilla or Maple) |
| 2 | tablespoons Justin’s® Almond Butter (Vanilla or Maple) |
| 5 | tablespoons maple syrup |
| 1¼ | cups rolled oats |
| ½ | cup dried cranberries |
| ¼ | teaspoon baking soda |
| Glaze | |
|---|---|
| ⅓ | cup powdered sugar |
| 3 | tablespoons almond milk |
Directions
For the Cookies
Heat oven to 350°F. Line baking sheet with parchment paper.
In medium bowl, combine almond butter, coconut oil and maple syrup. Stir in oats, cranberries and baking soda.
Roll dough into tablespoon-sized balls, place on the baking sheet; flatten slightly.
Bake 8 to 10 minutes or until set and very lightly browned. Cool completely.
For the Glaze
In small bowl, combine powdered sugar and almond milk. Drizzle cookies with powdered sugar glaze, if desired.