¾ cup peanut butter

¼ cup coconut oil melted

¼ cup honey

2 cups gluten free oats

1 ripe banana mashed

¾ cup dried fruit (I used craisins)

½ cup seeds (I used pumpkin seeds)

½ cup nuts (I used cashew pieces)

¼ cup ground flax

1 teaspoon ground cinnamon

½ teaspoon salt (only if using unsalted nuts above) 


Preheat oven to 325 degrees F. Combine peanut butter, coconut oil and honey until smooth. Place all other ingredients into a large bowl. Mix with the peanut butter mixture until evenly distributed. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15 minutes until edges are lightly browned. Let cookies cool on baking sheet before moving to an air-tight container

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