Nutty Cranberry Oatmeal Breakfast Cookies
For breakfast or as a quick snack, these cookies will be sure to satisfy your food cravings!
Ingredients
125 ml (½ cup) honey
125 ml (½ cup) coconut oil
5 ml (1 tsp) vanilla
250 ml (1 ¾ cup) rolled oats
180 ml (¾ cup) whole wheat flour
60 ml (¼ cup) chia seeds
2 eggs
160 ml (⅔ cup) pumpkin seeds
60 ml (¼ cup) chopped cashews
60 ml (¼ cup) chopped pecans
125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries
60 ml (¼ cup) chopped apricots
125 ml (½ cup) shredded coconut
2.5 ml (½ tsp) cinnamon
2.5 ml (½ tsp) salt
Preparation time 10 min
Cooking time 12-15 min Portions 12 cookies
Directions:
Preheat oven to 165°C (325°F). Line a baking sheet with parchment. In a pan, melt coconut oil with the honey. Add vanilla.Combine dry ingredients. Add eggs and the honey-coconut to the dry ingredients and stir until well-combined. Fold in the nuts, dried fruit and coconut. Roll into balls and flatten slightly.Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
