This is a healthy, delicious alternative when you need to eat on the run. I remember my mom making something similar to these cranberry coconut breakfast cookies when I was in high school. Not only were they great for breakfast before class but also when we were skiing on holidays. I like to buy the seeds, coconut, dried cranberries and oats in bulk. That way you can get exactly what you need. These cookies are large and have a nice combination of seeds as well.
Preheat oven 350 degrees F. Cover a cookie sheet with parchment paper and set aside. In a large mixing bowl, combine all dry ingredients (oats, coconut, flour, cranberries and seeds). Add eggs, honey, butter and vanilla. Combine until the mix is sticky and can be formed into cookies. If too dry, add a little cold water (no more than 3-4 tablespoons and adding one tablespoon at a time). Slightly oil your hands and shape so that you make 8 large cookies. Place each on the cookie sheet and press down with your hand to flatten. Make sure there is about a ½ inch or more space between cookies. Bake 15-25 minutes until outsides are crisp and golden brown. Cool completely. These should last a week or longer stored in an air tight container in the fridge. Enjoy!
Ingredients
Directions
Preheat oven 350 degrees F. Cover a cookie sheet with parchment paper and set aside. In a large mixing bowl, combine all dry ingredients (oats, coconut, flour, cranberries and seeds). Add eggs, honey, butter and vanilla. Combine until the mix is sticky and can be formed into cookies. If too dry, add a little cold water (no more than 3-4 tablespoons and adding one tablespoon at a time). Slightly oil your hands and shape so that you make 8 large cookies. Place each on the cookie sheet and press down with your hand to flatten. Make sure there is about a ½ inch or more space between cookies. Bake 15-25 minutes until outsides are crisp and golden brown. Cool completely. These should last a week or longer stored in an air tight container in the fridge. Enjoy!