Who stole the cookies from the cookies from the cookie jar? Probably your children. And these are so healthy, you'll want them stealing the cookies.
Since I had a lot of great feedback from the Crunchy Peanut Butter & Honey Granola I was determined to transform the granola into a cookie (not to mention the extra push from Christina with her daily messages). So here it is, I hope you like them!
Ingredients:
Dry:
2 1/4 Cups Rolled Oats ( I use Gluten Free Only Oats)
1/4 Cup Sliced Almonds
1/4 Cup Pumpkin Seeds
2 Tbs. Chia Seeds
2 Tbsp. Unsweetened Shredded Coconut
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Cinnamon
Pinch of Salt ( I use Pink Himalaya Salt)
Wet:
1 Egg, beaten
1/3 Cup Honey
1/3 Cup Natural Peanut Butter
1/3 Cup Coconut Oil (Melted)
Directions:
Pre heat oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk or stir together the dry ingredients. In a separate bowl medium bowl, combine all wet ingredients.
Pour your dry ingredients into your wet ingredients and mix well.
Using a small cookie scoop or a larger spoon, drop clumps of the mixture onto your cookie sheet. Push them down slightly to approximately 1/2 inch thickness. This mixture should divide into 18 medium sized cookies.
Bake for 12-15 minutes until golden brown. Remove from oven and let cool, transfer to an airtight container and store on your counter for up to 5 days, or freeze for up to 3 months.
*Crumble these cookies into your yogurt bowls, eat as a dessert with your tea or coffee, or just grab and go for a healthy snack/breakfast. You can even offer these as a healthy breakfast for your little ones, COOL MOM ALERT.
