This cookie recipe is one of my kids favorites. They are so easy for grab and go on busy mornings for breakfast, or for a quick snack after school. The cran-raisins in them give them so much flavor. I usually go heavy on the cranberry serving in these cookies ;). Raisins work great too!
I hope you enjoy!
Mary
Here are some links to my favorite cookie sheet and jelly roll pan if you are in need.
Jelly Roll Pan (Baking Sheet) – Click here
HEALTHY SUPERFOOD COOKIES
Delicious super food cookies with a yummy cranberry flavor! These are so versatile and you can replace any of the nuts, seeds, or flour to fit your own taste or dietary needs. Enjoy!
Ingredients
- 1 cup quick cooking oats
- 1/2 cup all purpose flour (any flour works)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dried cranberries (cranraisins) the more the better, raisins are good too
- 1/4 cup shaved almonds
- 1/4 cup pumpkin seeds raw and unsalted
- 1/4 cup shredded coconut (or coconut flakes)
- 1/4 cup ground flax meal
- 1 mashed banana
- 2 eggs
- 3 tbsp honey (or to taste)
- 3 tbsp coconut oil (virgin, unrefined, cold-pressed) melted
- splash of nut milk as needed
Instructions
- In a small bowl, mash the banana, then add in and scramble the 2 eggs and 3 tbsp honey. Then set aside.
- In a large bow, whisk together the oats, flour, baking powder, cinnamon, and chia seeds.
- Add in dried cranberries, pumpkin seeds, sliced almonds, flax meal, and shredded coconut. Stir until combined.
- Add in the bowl of wet ingredients and mix well.
- Add melted coconut oil and mix well.
- Add small amounts of nut milk until desired consistency is reached. Batter should be thick not runny.
- Scoop medium sized cookies onto a cookie sheet lined with parchment paper.
- Bake at 350 degrees for 10 minutes. Let cool and Enjoy!
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