Ingredients
- 1.5 cups of rolled oats
- 6 tablespoons of ground flax or whole flax seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 1/2 cup maple syrup
- 1/2 cup cashew butter (you can sub this for almond butter or sunflower seed butter to make this recipe nut free)
- Up to 6 tablespoons water
Recipe Description
Grab and go breakfasts don’t get any better than these! Dense, crunchy, chewy, & bursting with toasty coconut & ruby-red cranberries!
These Cranberry & Coconut Breakfast Cookies have a dense, crunchy and chewy texture and are flecked with beautiful, ruby-red cranberries. They are dairy free, egg free and gluten-free (if you buy certified gluten-free oats) and can also be made nut free (instructions are given in the recipe). They come together so easily and keep really well in a sealed container for at least a week.
