.jpg)
3/4 cup hot water
1/2 cup ground flax seeds
3/4 cup softened salted butter (1 1/2 sticks)
1/2 cup unsalted almond butter
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking oatmeal
1 cup old fashioned rolled oats
2/3 cup dried cranberries
2 cups Crapola
Instructions:
In a small bowl, stir together the water and flax seeds. Let stand for 5 minutes. Meanwhile, cream together the butter, almond butter, sugar, and almond extract. Beat in the thickened flax mixture. Add the remaining ingredients in the order they appear in the ingredient list, mixing well after each addition. Use a medium-sized cookie scoop to scoop the cookies on silpat or parchment lined baking sheets. Gently flatten the cookies with the palm of your hand until they are approximately 1/2 inch thick. Refrigerate the cookies until firm. Preheat the oven to 350 degrees F (or 325 degrees if your oven bakes extra hot). Bake the chilled cookies for
10-13 minutes or until golden brown around the edges. Yield: About 18 cookies.
