Ingredients

The following ingredients have 10 Servings
  • ¾ cup gluten free rolled oats
  • ½ cup unsweetened coconut flakes
  • ¼ cup sliced almonds
  • ¼ cup peanuts, chopped
  • ¼ cup dried cranberries, chopped
  • ¼ cup raisins
  • ¾ cup natural, unsalted creamy peanut butter
  • ¼ cup pure maple syrup
  • 2 tablespoons raisins & chopped cranberries

Instruction

  • Line a baking sheet with parchment paper or wax paper. Set aside.
  • In a large bowl, stir together the dry ingredients: oats, coconut, almonds, peanuts, cranberries and raisins. Stir until well mixed.
  • Add peanut butter and maple syrup. Stir and fold until thoroughly combined and thickened, like cookie dough.
  • Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness. Optionally, press raisins and cranberries into the tops of each cookie.
  • Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.