Cranberry Oatmeal Cookie Slab
Updated: Jan 31
I’ll be honest, this recipe is the result of a strong craving for a cookie/flapjack hybrid. It also had to be quick, fuss free and without much to clean afterwards.
Since spooning individual cookies seemed to be far too much effort at the time, I bring you the cookie slab. As a result, I even saved on cleaning a few spoons in the process…bonus!
¾ cup coconut oil
1 cup dates (soaked for 1 hour, drained and blended to a puree)
1 tsp vanilla
½ cup non-dairy milk
½ cup ground almonds
½ cup oat flour
½ tsp baking powder
1 tsp cinnamon
3 cups rolled oats
1 cup dried cranberries
1 cup almonds or walnuts (flaked or chopped)
Preheat the oven to 180c (350F) and line a baking sheet with baking parchment.
Melt coconut oil and whisk together with date caramel, vanilla, cinnamon and milk.
In a separate bowl, mix together all of your dry ingredients. Make a well in the dry ingredients and pour your liquid mixture inside. Gently fold together until everything is well mixed.
Pour mixture onto baking sheet and place in the oven for 40 minutes or until golden brown and firm to touch.
Allow to sit for 10 minutes before cutting into slices to enjoy. Once slices are fully cooled, they can be placed in a container and stored in the freezer for up to 2 months. From frozen, simply pop in your toaster and enjoy warm and crispy.