Posted July 11, 2014 by Indra McMorran & filed under recipe.

Eating something nutritious when you’re in a rush can be difficult.

I find that the more I plan ahead the easier it is to make the healthier choice.

One way I do that is to make up a batch of these cookies for something filling and easy to grab on-the-go.

Granola Snack Cookies

• 2 cups rolled oats
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup ribbon coconut
• ¾ cup dried cherries; I prefer the Bing pitted organic
• 2 tbsp chia seeds
• 2 tbsp flax seeds
• ¾ cup water
• 2 tsp vanilla extract
• ¾ cup palm sugar
• 2 tbsp coconut oil
• ¾ cup whole wheat flour, or gluten-free alternative
• ¾ tsp cinnamon
• ¹⁄₈ tsp nutmeg

Bring a small kettle of water to a boil and measure out ¾ cups, pour over the flax and chia seeds in a small bowl, stir and set aside.

In a large bowl mix together the remaining ingredients until well combined. Once the chia and flax mixture has set and is quite gelatinous (about 5 minutes), mix it into the large bowl until everything is amalgamated.

Using your hands, create firm balls by pressing together the batter using about 3 tbsp for each cookie; you do have to shape these as they will not spread out while cooking.

Place on a baking cookie sheet lined with parchment paper or a silicone baking sheet; you could also just give the pan a light oiling.

Bake cookies at 350° for approximately 14 minutes; I always check a few minutes early to make sure they’re not cooking too quickly.

They’re ready when they turn a light golden brown and you can smell them cooking throughout your house.