Tosca Reno's 30-minute cookies are a holiday favorite - she was even able to use the addictive sweets as a means of sneaking flax into her daughter's diet!
1/4 cup coconut oil
1/4 cup organic unsalted butter, room temperature
2/3 cup Sucanat
2 large eggs
1 tsp pure vanilla extract
2 tbsp organic apple butter
2 cups quinoa flour
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp fine sea salt
2 1/2 cups large flake oats, divided
1/2 cup coarsely chopped unsalted pecans
1/2 cup dried unsweetened cranberries
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, beat oil, unsalted butter and Sucanat with an electric hand mixer on medium speed until light in color and creamy. (Alternatively, beat in the bowl of a stand mixer with paddle attachment.) Add eggs, vanilla and apple butter and mix until combined.
In a separate large bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture to butter mixture in 3 additions, mixing on low until well combined. Increase speed to medium and mix in 1/2 cup oats. With a wooden spoon, stir in remaining 2 cups oats, pecans and cranberries until combined. Scoop batter in 2-tbsp increments and divide among baking sheets. Bake for 12 to 15 minutes or until light golden brown. Let cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely. Store in an airtight container for up to 2 weeks.
If Elvis had a signature cookie, these banana peanut butter cookies would be it! Not only will these satisfy your peanut butter and banana cravings, but they're also packed with omega-3-rich flaxseeds.
We’ve packed six health-boosting superfoods – oats, coconut, chia, cinnamon, maca and dark chocolate – into these chewy, delicious cookies for the ultimate on-the-run breakfast or snack that will truly satisfy your taste buds.