Ingredients
125 ml (½ cup) honey
125 ml (½ cup) coconut oil
5 ml (1 tsp) vanilla
250 ml (1 ¾ cup) rolled oats
180 ml (¾ cup) whole wheat flour
60 ml (¼ cup) chia seeds
2 eggs
160 ml (⅔ cup) pumpkin seeds
60 ml (¼ cup) chopped cashews
60 ml (¼ cup) chopped pecans
125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries
60 ml (¼ cup) chopped apricots
125 ml (½ cup) shredded coconut
2.5 ml (½ tsp) cinnamon
2.5 ml (½ tsp) salt
Cooking time 12-15 min Portions 12 cookies
For breakfast or as a quick snack, these cookies will be sure to satisfy your food cravings!
Ingredients
125 ml (½ cup) honey
125 ml (½ cup) coconut oil
5 ml (1 tsp) vanilla
250 ml (1 ¾ cup) rolled oats
180 ml (¾ cup) whole wheat flour
60 ml (¼ cup) chia seeds
2 eggs
160 ml (⅔ cup) pumpkin seeds
60 ml (¼ cup) chopped cashews
60 ml (¼ cup) chopped pecans
125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries
60 ml (¼ cup) chopped apricots
125 ml (½ cup) shredded coconut
2.5 ml (½ tsp) cinnamon
2.5 ml (½ tsp) salt
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Steps
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Preheat oven to 165°C (325°F). Line a baking sheet with parchment.
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In a pan, melt coconut oil with the honey. Add vanilla.
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Combine dry ingredients. Add eggs and the honey-coconut to the dry ingredients and stir until well-combined. Fold in the nuts, dried fruit and coconut. Roll into balls and flatten slightly.
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Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
Thanks to our collaborator
Butterflyfood
Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.
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In this recipe
Organic Whole Dried Cranberries, sweetened with cane sugar
These delicious, exquisitely tender organic dried cranberries will delight all berry enthusiasts. Delicately infused with sugar, they retain just enough of the cranberry’s unique tartness.
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