Granola Snack Cookies Recipe from: Indra McMorran, Armstrong, BC

2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup ribbon coconut
3/4 cup dried cherries, I prefer the bing pitted organic
2 tbsp chia seeds
2 tbsp flax seeds
3/4 cup water
2 tsp vanilla extract
1/2 cup palm sugar
2 tbsp coconut oil
3/4 cup whole wheat flour, or gluten free alternative
3/4 tsp cinnamon
1/8 tsp nutmeg

Bring a small kettle of water to a boil and measure out 3/4 cups, pour over the flax and chia seeds in a small bowl, stir and set aside.

In a large bowl mix together the remaining ingredients until well combined. Once the chia and flax mixture has set and is quite gelatinous (about 5 minutes) mix it into the large bowl until everything is amalgamated.

Using your hands, create firm balls by pressing together the batter using about 3 tbsp for each cookie, you do have to shape these as they will not spread out while cooking. Place on a cookie sheet lined with parchment paper or a silicone baking sheet, you could also just give the pan a light oiling.

Bake cookies at 350F for approximately 14 minutes, I always check a few minutes early to make sure they’re not cooking to quickly.

• Sunflower Seeds – Raw, Shelled – ORGANIC
• Sunflower Seeds – Raw, Shelled
• Flax Seeds – Brown – ORGANIC
• Coconut – Strips – ORGANIC
• Chia Seeds – Black – ORGANIC
• Pumpkin Seeds – Styrian, Raw, Hulled – ORGANIC
• Cherries – Bing, Pitted – No Sulphur
• Cherries – Bing, Pitted – ORGANIC
• Coconut Palm Sugar – ORGANIC