Smart Corner


  • 1 cup rolled gluten free oats
  • 1/2 cup almond meal
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 ripe avocado, lightly mashed (1/3 cup mashed)
  • 2 tbsp softened coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/3 cup dried cranberries



  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper
  2. Combine the oats, almond meal, baking powder and salt in a medium bowl. Set aside
  3. Combine the mashed avocado, coconut oil, maple syrup and brown sugar in a large bowl. Using an electric mixer, beat for about 2 minutes, until creamy. Add the flax egg and continue beating for another minute
  4. Add the oat mixture and mix until until well incorporated. Fold in the cranberries using a spatula or wooden spoon
  5. Working with a tablespoon and a half of dough at a time (use a small ice cream scoop if you have on in hand), form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand. Bake for 17 minutes and let them cool completely