Healthy and delicious Granola Cookies! Filled with flax seeds, cranberries, sunflower seeds, oats, and chocolate chunks. No guilt required with these cookies!
I’m currently doing that annoying thing I do at least once a year. You know, where I decide I’m over buying boxes of cereal, crackers, cookies – fun packaged food that my kids go through like crazy, in other words.
So I’ve decided that I am just going to make everything.
Why do I do this to myself? WHY?!
I swear it was only a few months ago that I did this same thing and by the end of the week I was at Target buying a cart full of goldfish, pizza rolls, and Cap’n Crunch.
But we’ll go with it for now.
I have also decided that the kids aren’t buying lunch anymore after the school allowed one of my kids to spend NINE DOLLARS on lunch one day.
On a school lunch.
So they’ve been taking super boring (super healthy) lunches because I’m not buying granola bars and their other lunchbox faves and – surprise! – I don’t have time to make homemade crackers and fruit snacks.
Because who really does?!
I finally got my life together enough this weekend to make these yummy Granola Cookies for them!
The school is weird – like, you-can’t-send-a-chocolate-granola-bar-for-snack-but-sure, bring-a-couple-dozen-chocolate-cupcakes-for-your-kid’s-birthday weird. But I think these cookies are healthy enough that I won’t get into too much trouble
They’ve got oats, ground flaxseeds, cranberries, sunflower seeds, chocolate – everything you love about granola but portable! They’re so soft and delicious! And the salty sunflower seeds were perfect with all the sweet components!
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adapted from Martha Stewart
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Beat coconut oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs, one at a time, and vanilla. Add flour, baking soda, and salt; beat until just combined. Stir in remaining ingredients. Refrigerate until firm, about an hour.
- Drop heaping tablespoons of dough onto the prepared baking sheets, 2 inches apart. Bake 13 - 14 minutes, rotating the pans halfway through. Cool completely on a wire rack before serving.
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