Ingredients

The following ingredients have 4 Servings
  • 3 2/3 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoons pure vanilla extract
  • 3 pouches DOLE Fruitocracy Apple Banana (3.2 oz, as a milk substitute)
  • 2 cups light brown sugar (12/3 of honey can be used instead)
  • 1/2 stick unsalted butter (or 1/4 cup, or 1/4 cup virgin coconut oil)
  • 1 cup cookie butter ((or peanut butter, or cashew butter))
  • 2 cups bright white candy melts (or white chocolate chips)
  • 1/2 cup fine chopped pistachios
  • 1/3 cup fine chopped dried cranberries

Instruction

  • In a large heat-proof bowl, combine the oats, coconut flakes, and vanilla together. Set aside.
  • In a medium sauce pan, stir together Dole Fruitocracy, sugar, and butter or coconut oil. Cook over medium heat, stirring occasionally. Make sure to full boil for ONE minute.
  • Immediately pour over the oatmeal mixture and stir thoroughly and rapidly. Stir in the cookie butter or peanut butter very well, until obtaining a homogeneous mixture. Make sure that mixture is of a consistency to be able to cling on to your finger when held upside down for at least a couple of seconds; otherwise, stir in a bit more oats. Let cool just enough to handle.
  • Spoon cookie size scoops (about one tablespoon), roll into balls, place onto waxed paper, flatten with the palm of your hand, and then using the stick of a wooden spoon make a hole in the center of each cookie. Remold the outside of each cookie with your fingers to form a round wreath. Refrigerate and let set until firm, about 20-30 minutes.
  • About 2-3 minutes before removing the cookies from the fridge, melt the candy melts or white chocolate until smooth and spread on top of each cookie using the back of a teaspoon. Sprinkle the chopped pistachios and dried cranberries on top and let set. Enjoy!