INGREDIENTS
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)
DIRECTIONS
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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