Makes approximately 24 Mini-Muffin Size Cookies
Elements:
One cup OLD-FASHIONED ROLLED OATS (can use a gluten free brand if needed)
Three-quarters cup CRISPY RICE CEREAL
Half cup UNSWEETENED FINELY SHREDDED COCONUT
One-quarter cup GROUND FLAX SEED
One-third cup RAISINS or CRAISINS (All you raisin haters– don’t hate! These give a burst of sweetness and you hardly notice them in there.)
One-third cup ENJOY LIFE MINI CHOCOLATE CHIPS (Why do I prefer mini? Because they spread out more evenly so every bite has chocolate!)
Three-fourths cup of SUNFLOWER SEED BUTTER (Such as the Sunbutter organic unsweetened brand which has no added oils or sugar. Just make sure with whatever brand you use, that it isn’t manufactured in the same facillity as nuts!)
One-third cup HONEY
Application:
Combine all dry ingredients in a large bowl.
In a separate small bowl, combine sunflower seed butter and honey first, then add it to the dry ingredients and stir until everything is well combined.
Once the mixture has reached the desired consistency, you can roll these into balls and place them on a plate to refrigerate or you can press them into an 8×8 pan, let them set in the fridge, then cut them into pieces. I personally prefer to scoop them into a mini muffin tin, then used a small piece of parchment paper to smoosh them down tight without getting my fingers sticky.
Refrigerate until firm enough to handle. Enjoy!
Tips:
To store, place them in an airtight container in the fridge or freezer. They’ll last a long time!
You can make this into a granola by reducing the amount of honey and sunflower butter, using just enough to keep the mixture crumbly.
