These are a cinch to whip up so don’t let the long ingredient list scare you off–you probably have most of the ingredients in your pantry already. This is also a fun recipe to make with your little ones. These make for a healthy, on-the-go breakfast/lunchbox treat or after dinner dessert. And they freeze well so feel free to double the batch!
1 cup old fashioned (thick) rolled oats (blended into oat flour below)
1/2 cup sliced almonds flour (blended into almond flour below)
1/2 cup old fashioned (thick) rolled oats (not blended)
1/2 cup thinly sliced almonds
2 tablespoons raw cacao nibs
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons chia seeds
1/3c dried cherries, cranberries or raisins
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup peanut or almond butter
1/4 cup coconut oil
1/4 cup raw honey
1 tsp vanilla
Preheat oven to 350F and line a baking sheet with parchment paper.
Place first two ingredients in blender/food processor. Blend until finely ground.
In a large mixing bowl, place all ingredients and blend together well.
Portion small balls of dough onto the baking sheet, spacing them a couple inches apart.
Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on a baking sheet for 5 minutes before moving.
Store leftovers in glass tupperware or in the freezer.