Ingredients

• 125 g oats
• 80 g coconut flour
• 1 tsp baking powder
• 100 g maple syrup
• 6 tbsp coconut oil (melted)
• 4 tbsp nut milk of choice
• 1 tsp vanilla
• 70 g fresh blueberries
• a handful of dried cranberries Dragon Superfoods
• a handful of chocolate chips – white and pink chocolate Bettr

Instructions

1. Preheat oven to 180 °C and line a baking sheet with parchment paper.
2. Place all ingredients except dried cranberries and chocolate chips in a blender. Blend until a thick dough forms.
3. Transfer to a bowl and knead. The texture should be thick and sticky – if it's too thin, add a little more coconut flour. Add the chocolate chips and dried cranberries and mix.
4. Form cookies with a spoon or your hands and arrange them on the prepared baking sheet.
5. Bake for 12–15 minutes at 180 °C, until the edges are lightly golden. Let them cool on the baking sheet for 5–10 minutes and serve.

Tip

• For a more pronounced flavor, add a pinch of salt or grated lemon zest.
• If the dough becomes too firm, add back 1–2 tbsp of nut milk.