Tuesday, August 7, 2012

Cranberry Coconut Oatmeal Nut Cookie

1 cup rolled oats or oat flour
1/2 cup unsweetened shredded coconut
1/4 dried cranberry
1/4 cup raw sunflower seeds

1/4 cup soy milk (or alternative non-dairy milk)
1/4 cup agave
1/2 tsp vanilla extract
1/8 teaspoon cinnamon

pre-heat oven to 350 F

Line a sheet pan with parchment paper and lightly oil

Stir all the wet ingredients together in a bowl and set aside.

In a food processor, add in your rolled oats, and process for 1-2 minutes until the whole oats become a semi fine meal. Add processed oats into a another bowl, along with the coconut, cranberry and sunflower seed, and mix everything together until fully mixed.

Slowing stir in the dry ingredients into the wet bowl with a spatula. Fold together until everything is moistened. 

Using a 1 tablespoon cookie scoop (or a spoon), scoop the cookie dough onto the sheet pan, and slightly press them down with your fingers. 

Should make about 15 mini cookies. Bake cookies for about 10 minutes or until  

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