Fig Cranberry Walnut Cookies

Made these cookies yesterday and they turned out great! They are perfect for breakfast and go well with tea. One thing I love about this cookie dough is that is isn't too touchy or difficult. Small adjustments don't make too much of a difference. Plus they are gluten-free! 

Fig Cranberry Walnut Cookies 

Makes about 2 dozen

6 Tablespoon softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 Tablespoon ground flaxseed 

3 Tablespoon water 

1 egg

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

2 teaspoon cocoa powder 

2 1/4 cup oat flour

1/2 cup oats  

1/4 cup chopped dried figs 

1/4 cup chopped dried cranberries 

1/4 cup chopped walnuts 

1) Mix softened butter, white sugar, and brown sugar until smooth

2) Blend flaxseed until powdery then add water (let mixture sit for 5 minutes)

3) Add flaxseed/water mixture to the butter and sugar- mix until combined. 

4) Add egg and vanilla to butter/sugar and mix until combined 

5) Mix the oats, oat flour, baking soda, salt, cinnamon, and cocoa powder together 

6) Add the dry ingredients to the wet ingredients. (Add little bits at a time and stir) 

7) Add chopped figs, cranberries and walnuts to the dough

8) Put dough in fridge for 15-20 minutes while oven preheats to 350F 

Bake for 10-12 minutes - until edges become golden grown 

*Note- if you desire, you can add 1/2 cup chocolate chips as well