1/2 cup (120 g) drippy almond butter or tahini
1/2 cup (145 g) maple syrup
1 cup (120 g) whole wheat flour
1 cup (100 g) rolled oats
1 tsp finely grated zest from an orange (substitute with 1 tsp orange extract)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp nutmeg
1/4 cup dried cranberries
1/4 cup dairy-free chocolate chips
1/4 cup finely chopped pecans or walnuts, optional

1/2 cup (120 g) drippy almond butter or tahini 1/2 cup (145 g) maple syrup 1 cup (120 g) whole wheat flour 1 cup (100 g) rolled oats 1 tsp finely grated zest from an orange (substitute with 1 tsp orange extract) 1 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp sea salt 1/4 tsp nutmeg 1/4 cup dried cranberries 1/4 cup dairy-free chocolate chips 1/4 cup finely chopped pecans or walnuts, optional

Preheat the oven to 350 degrees F.
Add the almond butter, maple syrup and vanilla to a bowl and whisk until smooth.
Add the flour, oats, salt, nutmeg and baking soda, stir to combine.
Mix in the cranberries, nuts and chocolate chips.
Line a baking tray with parchment paper or give it a light spray with non-stick cooking spray.
Drop 10 spoonfuls of the dough onto the baking tray, pressing each one into a rough cookie shape.
Bake for 13 minutes. Let cool on the pan for 5 minutes then carefully transfer to a cooling rack and let cool completely.
These can be stored at room temperature for up to 4 days but I like them best stored in the fridge. They’ll keep in the fridge for a week or so, or they can be frozen up to 2 months.
NOTES
For plain oatmeal chocolate chip cookies, omit the orange, nuts and cranberries and increase the chocolate chips to 1/2 cup.