These healthy cookies are not only delicious but make a great grab and go breakfast or snack

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Course: Dessert

Servings 8

Equipment

• Blender

Ingredients

• 1 cup rolled oats organic

• 1/2 cup tahini

• 1/4 cup honey

• 1/4 cup sunflower seeds

• 2 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 cup dried cranberries

Instructions

• Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightlygrease it.

• Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, sunflower seeds, cinnamon, and chopped dried cranberries. Mix them well together.

• Combine Wet Ingredients: In a separate bowl, mix together the tahini, honey, and vanilla extract until well combined.

• Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Stir until all the ingredients are evenly incorporated and a dough forms. If the dough seems too dry, you can add a little more tahini or honey.

• Form Cookies: Scoop 1/8 of dough and roll it into a ball. Place on the prepared bakingsheet. Flatten slightly with your hand or bottom of a glass. Space the cookies about 2 inches apart.

• Bake: 10-12 minutes,or until they are golden brown around the edges.

• Cool: Cool on wire rack for a few minutes.  Enjoy!

• Store:  Store any leftovers in an airtight container at room temperature for up to a week.

Notes:

Variations - Substitute pepitas for some or all of the sunflower seeds. Substitute dark chocolate chips or dried cherries for some or all of the dried cranberries