Tumble Cookies
The goodness of almonds and cranberries tumbled together with a chewy chocolate chip oatmeal cookie dough make these Tumble Cookies irresistible! They are easy, quick and freeze well!
Servings Prep Time
2dozen 15minutes
Cook Time
10-15minutes
Servings Prep Time
2dozen 15minutes
Cook Time
10-15minutes
Ingredients
Instructions
  1. Heat oven to 350 degrees F. and line your pans with parchment paper.
  2. In a bowl, sift together the flour, salt, and baking soda.
  3. In a food processor, combine the craisins with the almond flour and process until the cranberries are finely chopped. Throw in the chocolate chips and process briefly.
  4. In your large mixing bowl, cream together the butter and the sugar until fluffy.
  5. Add your milk and flavourings to the butter mixture and blend.
  6. Now add your sifted dry ingredients and mix to combine.
  7. Lastly, add the oatmeal and craisin mixture and stir to combine evenly.
  8. At this point, you can chill the dough for a few minutes or go ahead and shape them. Roll the dough in 1 inch balls and place on parchment, leaving room to spread. With the bottom of a glass, flatten each cookie a little to create an even look.
  9. Bake for about 10 minutes. At this point, they should look soft in the middle, if you are looking for a good chewiness! Cook longer for a crispier cookie.
  10. Remove from trays and let cool, or just eat them warm! Enjoy!
Recipe Notes

These freeze well and can be made to taste fresh-out-of-the-oven by heating them in a 300 degree F. oven for a few minutes to warm them! If you want a chocolate-free version, leave out the chocolate chips and try adding a little grated orange peel. This will be a less sweet but delicious version!

Hope you enjoy the cookies and the gorgeous tumbled rocks, all gathered locally in southern British Columbia! (They all tumbled into the snow during this shoot!)