These cookies have that old fashion oatmeal cookie flavor but with a twist. The sweet-tart flavor of the cranberry mixed with the rich chocolate flavor is sure to be a hit.
Preheat oven to 350 degrees F.
Prepare a large rimmed baking sheet with a piece of parchment paper and set aside.
Mix together ground flax seed and purified water, set aside for 5 minutes until the mixture forms a gel-like consistency.
In a large mixing bowl, mix together oat flour, rolled oats, baking soda, cinnamon and sea salt, dry ingredients.
Combine in small bowl ground flax seed mixture, maple syrup, coconut oil and pure vanilla extract, wet ingredients. Add the wet ingredients to dry ingredients in large bowl, as well as dried cranberries and mini chocolate chips, mix well.
Form cookie dough into balls about golf ball size and place on prepared baking sheet. Then flatten with damp fingertips. Bake for 14-17 minutes or until edges turn golden brown.
These will keep on the counter in an airtight container for up to 3 days and in the fridge for a week.
Prepare another baking sheet with a piece of parchment paper and placed baked cookies on it, set aside.
In a small saucepan with a glass bowl (acting as a double boiler) on low heat, add chocolate chips, coconut oil, and sea salt. Stir until melted and smooth.
Pour into zip lock bag and snip a tiny corner off. Drizzle back and forth across the top of the cookies to be served.