Almond Butter & Cranberry Cookies

Almond Butter & Cranberry Cookies

By Susie Burrell
Time: 25 minutes | Makes 18 Cookies

Ingredients
1 cup Mayvers Almond Butter
1/2 cup sugar-free maple syrup
2 eggs
1 1/4 cups plain flour
1 cup rolled oats
1 tsp cinnamon
3 tsp baking powder
1/2 cup chocolate chips
1/2 cup reduced-sugar craisins

Method
1. Pre-heat oven to 180C. Line two baking trays with non-stick paper.
2. Place the almond butter and maple syrup in a large mixing bowl. Using an electric beater, beat until creamy. Add the eggs, one at a time, beating well.
3. Stir in the flour, rolled oats, cinnamon and baking powder. Mix well to combine. Add the chocolate chips and craisins. Mix well.
4. Using wet hands, roll a heaped teaspoon of mixture into a ball. Place on a prepared tray and flatten slightly. Repeat another 17 times, making 18 cookies in total. Bake for 10-12 minutes or until golden and just cooked. Set aside to cool before serving.

"The suggested daily serving of nuts is 30 grams which equates to about 20 to 30 almonds per day. They can be enjoyed whole, flaked, slivered, ground or as a natural spread, and are very easy to incorporate into meals and snacks," says Susie Burrell.

"If you're a skin care enthusiast, you'll be happy to know that almonds are rich in Vitamin E, which is a strong antioxidant that protects cells from damage throughout your body and in turn, nourishes your skin and reduces signs of aging."