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Granola Snack Cookies

These are a great on the go breakfast or snack, low in sugar and high in nutrients they leaving you feeling full and satisfied.

Ingredients:

2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup ribbon coconut
3/4 cup dried cherries, I prefer the bing pitted organic
2 tbsp chia seeds
2 tbsp flax seeds
3/4 cup water
2 tsp vanilla extract
1/2 cup palm sugar
2 tbsp coconut oil
3/4 cup whole wheat flour, or gluten free alternative
3/4 tsp cinnamon
1/8 tsp nutmeg

Directions:

Bring a small kettle of water to a boil and measure out 3/4 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 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 to quickly.

Final product:

Submitted by:

Indra McMorran

From:

Armstrong, BC

Tags: snack, breakfast, baked goods, vegetarian, vegan, pescetarian, lactose-free, gluten-free, whole wheat flour, nutmeg, cinnamon, coconut oil, palm sugar, flax seeds, chia seeds, cherries bing pitted, dried cherries, ribbon coconut, pumpkin seeds, sunflower seeds, rolled oats

Rancho Vignola products:

Sunflower Seeds - Raw, Shelled - ORGANIC
Sunflower Seeds - Raw, Shelled
Flax Seeds - Brown - ORGANIC
Chia Seeds - Black - ORGANIC
Persimmons - Sliced - ORGANIC ** NEW **
Cranberries - Juice Sweetened - ORGANIC
Coconut - Ribbon
Athlete Update: Julien Locke on Woodworking, Baking, and App Development all While Training for the Olympics

Hello fellow Rancho Vignola foodies! While I would usually be writing a report on the trials and tribulations of an exciting racing season, here we are at the end my first ski-race-less winter since I was 6 years old, and I’m instead writing about wood working and web/app development! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Granola Snack Cookies

These are a great on the go breakfast or snack, low in sugar and high in nutrients they leaving you feeling full and satisfied.

Ingredients:

2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup ribbon coconut
3/4 cup dried cherries, I prefer the bing pitted organic
2 tbsp chia seeds
2 tbsp flax seeds
3/4 cup water
2 tsp vanilla extract
1/2 cup palm sugar
2 tbsp coconut oil
3/4 cup whole wheat flour, or gluten free alternative
3/4 tsp cinnamon
1/8 tsp nutmeg

Directions:

Bring a small kettle of water to a boil and measure out 3/4 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 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 to quickly.

Final product:

Submitted by:

Indra McMorran

From:

Armstrong, BC

Tags: snack, breakfast, baked goods, vegetarian, vegan, pescetarian, lactose-free, gluten-free, whole wheat flour, nutmeg, cinnamon, coconut oil, palm sugar, flax seeds, chia seeds, cherries bing pitted, dried cherries, ribbon coconut, pumpkin seeds, sunflower seeds, rolled oats