Gingerbread Loaf & ​Oatmeal Cranberry Chocolate Chunk Cookies

Ashley shared some of her favorite Holiday recipes with Studio 10. Check out the clip here and try the recipes below. 

​Oatmeal Cranberry Chocolate Chunk Cookies
1 cup flour
1 1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup coconut sugar
4 tbs. butter, melted
1/2 cup coconut oil, melted
1 egg
1 tbsp. vanilla extract
2 cups rolled oats
3/4 cup dried cranberries
1/2 cup, plus 2 tbs. dark chocolate chunks

Instructions
Preheat the oven to 350 and line a baking sheet with parchment, set aside.
In a large bowl mix together the flour, ground cinnamon, baking powder, baking soda and salt. In a smaller bowl mix together the wet ingredients coconut sugar, vanilla extract, melted butter, coconut oil and egg until thoroughly combined. Add the wet ingredients to the dry ingredients and stir until gently combined. Fold in the rolled oats, dried cranberries and chocolate chunks. Use a 2 tbs. cookie scoop to portion out the cookies to the baking sheet. Bake for 14-16 minutes. Make sure the cookies are gently flattened on the top.

Notes: You can use 1 to 1 flour and gluten free oats to make them gluten free. You can also use either all butter or all coconut oil if you prefer.

Gingerbread Loaf
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
2 tbs. melted coconut oil
2 egg whites
1 1/2 tsp. vanilla extract
1/2 plain Greek yogurt
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 maple syrup or coconut sugar
1/3 cup milk (I used almond milk)

Instructions
Preheat the oven to 325 and line a 9x5 pan with parchment. Gently spray pan with cooking spray and set aside. In a large bowl mix whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg and ground cloves. In a small bowl whisk the egg whites until frothy, add the Greek yogurt, unsweetened applesauce, molasses, maple syrup, milk and vanilla extract until completely smooth. Add the wet ingredients into the dry and gently combine. Pour batter into the prepared pan and smooth out the top. Bake for 35-40 minutes until a toothpick comes out clean.