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These cookies are best served at room temperature with a cup of tea, coffee, or even a glass of almond milk.
To store, place them in an airtight container at room temperature for up to 5 days.
For longer storage, freeze in a zip-top bag for up to 3 months—simply thaw at room temp before serving.
Variations:
White Chocolate Twist: Mix in 1/2 cup white chocolate chips for added sweetness.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking flour and ensure oats are certified gluten-free.
Nut-Free Version: Omit the almonds and replace with sunflower seeds or extra oats for added texture.
Extra Zing: Add a few drops of lemon extract for an extra citrus punch.
FAQ
Q: Can I use fresh cranberries instead of dried?
A: You can, but the cookies may be a bit more tart and moist. Chop them small and consider reducing the lemon juice slightly.
Q: Do I need to chill the dough?
A: Not required, but chilling for 30 minutes can help the cookies hold their shape better and develop more flavor.
Q: Can I make these vegan?
A: Yes! Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and make sure your sugar and oats are vegan-certified.
Q: Can I make these ahead of time?
A: Absolutely. You can freeze the dough balls and bake straight from frozen—just add a couple of extra minutes to the baking time.
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