Open up your cabinets, these cookies will taste great with lots of different ingredient combos! Nuts, dried fruit, even a bit of candy like butterscotch or white chocolate folds well into the mix and bakes into a great breakfast component (pair with greek yogurt or a hard boiled egg on the side!) or snack.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | cookies |
Ingredients
Wet Ingredients
- 1/8 cup canola or coconut oil
- 1/4 cup honey
- 2 eggs
- 1/2 cup peanut butter
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup nuts of choice (I used pecan pieces)
- 1/2 cup shredded coconut (mine was sweetened)
- 3/4 cup dried fruit of choice (I used dried cherries)
- 1/2 cup chocolate chips or chunks
- 2 Tbsp chia seeds
- 2 Tbsp ground flax
- 1/2 cup almond meal
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp cardamom
Ingredients Wet Ingredients
Dry Ingredients
| |
Instructions
- Preheat oven to 350F. Combine dry ingredients in a bowl, mix until evenly distributed. Combine wet ingredients in a separate bowl, stir until smooth, then pour into dry ingredients and blend with a spatula until all dry ingredients are coated. Shape cookies into balls, then press gently to flatten onto a baking sheet (using a silicon liner is very useful here!). Bake for 15 minutes, until golden brown, and remove when cool if using a silicon liner or immediately if using a baking sheet.
