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.
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.
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