I am always on the hunt for quick healthy snack ideas that 1. don’t take too much preparation. 2. I have all the ingredients to make. and 3. BOTH my kids love! And these are a winner. This recipe is a double batch (25 cookies), which I try to make every Sunday afternoon or evening in preparation for the upcoming school week. Between 2 lunches a week, after school snacks and weekend nibbles the double batch usually lasts until the following weekend.
These cookies are chewy, not too sweet and the raisins and cranberries add the perfect tart bite to them. I also do a variation with chocolate chips… which I will make and post soon!
Granola Cluster Cookies
These cookies are the perfect healthy snack on-the-go and a great alternative to packaged granola bars in kids lunches!
Makes: 25 Cookies
- 2 Cups Walnuts (roasted)
- 2 Cups Whole Oats (processed into oat flour)
- 1/2 Cup Whole Oats
- 1 tsp Cinnamon
- 1/2 tsp salt (I use pink Himalayan salt)
- 1 tsp baking soda
- 2 Tbsp Ground Flax Seeds
- 1/2 Cup maple Syrup
- 6 Tbsp Honey
- 1 Tbsp Vanilla Extract
- 1/2 Cup Pumpkin Seeds
- 1/3 Cup Dried Cranberries
- 1/3 Cup Yellow Raisins
- Preheat oven to 325 degrees and put walnuts on baking sheet. Roast for 10 minutes. Remove from oven and cool, and turn up oven temperature to 350 degrees. You will need 2 baking sheets, lightly oiled with coconut oil.
- Add 2 cups of oats to food processor and process until oats become a flour texture. Put into a large bowl with whole oats, cinnamon, salt, baking soda and flax seeds.
- Once the walnuts have completely cooled, put in food processor and process into pea size pieces or smaller, then stir into dry ingredients.
- Add the pumpkin seeds, cranberries and raisins all together into the food processor now and process until they are chopped into smaller pieces. Then add to dry ingredients.
- In a smaller bowl, add maple syrup, honey and vanilla. Stir together.
- Add wet ingredients into dry and mix until well combined.
- With lightly wet hands grab dough and firmly form into golf ball size balls, and place onto cookie sheet with about an inch between for space.
- If hands get too sticky, wash hands, lightly wet and repeat.
- Bake for 12-14 minutes until top of cookies are lightly brown. When they are done, leave on cookie sheets to cool for at least 10 minutes.