2tbspcoconut oil (softened but not totally melted)
1egg equivalentegg replacer(flax egg or other)
1/4cupmaple syrup(or rice syrup)
1/4cupnon-diary milk(I used soy)
1/2cupdark chocolate(split into two 1/4 cup quantities)
Preheat the oven to 180˚C and line a baking tray with baking paper.
In a large bowl mix together the oats, flour, cane sugar, baking powder, cinnamon and salt.
In a seperate bowl whisk together the egg replacer, coconut oil, milk and vanilla essence.
Combine the wet and dry ingredients and fold in the dried cranberries and half (1/4 cup) of the dark chocolate chunks.
Spoon tablespoon amounts of the mixture onto the tray and flatten with your fingers. They will rise quite a bit but not spread very much so it isn’t necessary to space the cookies very far apart.
Bake for 12 minutes or until they have browned. Once baked place on a cooling rack.
After the cookies have cooled, melt the remaining 1/4 cup of dark chocolate. Drizzle the melted chocolate over the cookies or dip half of the cookie in the chocolate. Leave to set for a few hours (you can speed this process up by placing the cookies in the fridge for 30 minutes). Store in an air tight container.