Prep Time: 10 mins Total Time: 30 mins Yield: 12-15 cookies
Ingredients: Resource from wifemamafoodie.com
½ cup all-purpose flour
½ cup dried cranberries, raisins, or other dried fruit
½ cup unsalted sunflower seeds
¼ cup ground flaxseed
1 tablespoon chia seeds
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 large mashed banana or ½ cup unsweetened applesauce
3 tablespoons melted coconut oil or butter
3 tablespoons honey, or other liquid sweetener
2 tablespoons almond milk or other milk of choice
Preparation:
Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana or applesauce, coconut oil, honey, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
Measure dough out by ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, press the dough with the palm of my hand to flatten a bit.
Bake for 10-15 minutes, or until cookies are lightly golden around the edges.
Store leftovers in an airtight container for 2–3 days.