Apple Cranberry Cookie Crisp

As with most of my recipes, I concocted this delicious dish while mixing and chopping. Last night I went cran to make my “flour-less oatmeal bites” and realized I was missing some ingredients so I made some unique substitutions, resulting in a more dry and less sweet cookie. This morning I felt like making an apple cranberry dish for breakfast and was able to work the cookies into the recipe perfectly sweet, tangy, crispy and fresh!The cookies are very simple to make and bake in only 10 minutes. However, if you are short on time or ingredients you can always use healthy store-bought oatmeal cookies. I made my cookies with coconut flour and flax seed meal so watch out, they have a tendency to be a bit cleansing

For the actual cobbler or crisp recipe I simply used some fresh apples, cranberries and cookies, layered it up, added some spices and coconut milk and into the oven it went. Cranberries are in season right now so using them fresh is amazing and yumm! I know this sounds like a desert but it is healthy, fiber-rich, antioxidant rich and full of good fats and protein. Eat Up!! It is no different than a bowl of oatmeal with fruit, spices, agave, coconut oil and flax but yummier!

If you choose to make my fiber-rich cookies rather than buying them….

Preheat the oven to 350 degrees
In a blender grind up 1 cup of dried coconut, 1/4 cup flax seeds and 1/4 cup buckwheat
In a large mixing bowl add 2 cups of rolled oats and stir in the coconut flax combo
Stir in 6 ounces apple sauce, 2Tbsp coconut or grapeseed oil, 1/2 tsp cinnamon, 2 tsp vanilla extract, 1/4 tsp Celtic Sea Salt, 1/4 cup peanut or almond butter and 1 Tbsp egg replacer powder or a whole egg and 1 cup xylitol, yacon syrup or honey
Stir the batter and if it is not sweet enough you can always add more sweetener.
On a cookie sheet you will be able to fit 20 cookies (the entire batter) – use a table spoon to measure out the measure out the cookie drops. These will not spread out while cooking so pat them down a little.
Bake for about 10 minutes and then let cool

Apple Cranberry Cookie Crisp:

Preheat the oven to 365 degrees.
4 medium apples or 3 large apples peeled and thinly sliced (cut the apple in half, core it and then slice thinly).
In a round or square deep baking dish lay the 1st layer of apple slices on the bottom creating a fan-like design where the apples slightly touch each other.
Next, over the apple layer, crumble three of the oatmeal cookies; sprinkle some xylitol or maple sugar; few dashes of cinnamon; a handful of fresh cranberries; 5 little dollops of coconut oil; and about 3-4 Tbsp of coconut milk
Continue this layering process three times until you have three layers of apples covered in cookies, sweetening, milk, oil and cinnamon. On the last layer add extra coconut milk, 1/4 cup sweetener of choice and sprinkle 1 tsp of vanilla extract.
Bake in the oven, uncovered, for about 40 minutes. It is done when the cookie top begins to brown and crisp.