Cranberry Citrus Oatmeal Cookies with Cinnamon and Cardamom

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With winter settling in, I was in the mood for a hearty cookie. I absolutely love these oatmeal cookies. I used ground flax as a substitute for the eggs. Flax is a fabulous ingredient that is jam-packed with nutrients such as omegas and fiber. If you aren’t keen on cranberries, feel free to use raisins or chocolate chips!

Ingredients

– 1/3 c almond milk
– 2 Tbls ground flax
– 2/3 c light brown sugar
– 1/3 c canola oil
– 3/4 c flour
– 1/4 tsp baking soda
– 1/4 tsp cardamom
– 1/2 tsp cinnamon
– 1 tsp vanilla
– 1/4 tsp salt
– 1 1/2 c oats (I only had old-fashioned oats, which worked alright, but use quick-cooking if possible)
– 1/2 c cranberries
– zest of one orange

1. Combine the milk and flax in a small bowl and set aside
2. In a large bowl, whisk the brown sugar, canola and vanilla. Next, pour in the thickened flax mix. Whisk until it’s well combined
3. Sift in the flour, and add the cardamom, cinnamon, baking soda, zest and salt
4. Stir ingredients until flour mix becomes incorporated. Fold in the oats and cranberries
5. Cook in a preheated oven (350) for 10-12 minutes

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