Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Yield: 10-12 cookies



1 box Simple Mills Chocolate Chip Cookie Mix
3 tbsp almond milk
2 tsp vanilla extract
3 tbsp coconut oil (melted)
1 tsp cinnamon
¼ cup chopped hazelnuts
1/4 cup dried



PREHEAT oven to 350ºF and line a baking tray with parchment paper.

PREPARE the cookie mix according to the instructions on the back of the box.

ADD cinnamon to the batter and fold in the chopped hazelnuts and cranberries.

DROP 1 tablespoons scoops of dough onto the lined baking tray, and lightly flatten using oiled finger tips or your palm.

BAKE 10 minutes, or until lightly browned.



* Feel free to swap out the dried cranberries with fresh cranberries if you have them on hand, just make sure to cut them in half before folding in the batter.


Photo and Recipe by Murielle Banackissa