Serves: 12 - 14
  • ¾ cup almond butter or peanut butter
  • ¼ cup organic coconut oil, melted
  • ¼ cup honey, warmed (I used Manuka Honey which you can buy at Trader Joe’s for a better price
  • 1 cup rolled oats must be GF such as Bobs Red Mill
  • 1 cup quick oats must be GF such as Bobs Red Mill
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup golden berries/ make sure they have no added sugar
  • ¼  cup sunflower seeds
  • ¼ cup pepitas
  • ½ cup walnuts or pecans chopped
  • ¼ cup freshly ground flax seeds
  • 1 teaspoon ground Ceylon cinnamon
  • ½ teaspoon salt
  1. Preheat oven to 325 degrees F. Combine almond  butter, coconut oil, vanilla and honey until smooth.
  2. Place all other ingredients into a large bowl. Mix with the almond butter mixture until evenly distributed.
  3. Shape cookies with a  ¼ cup sized scoop onto a cookie sheet lined with a silpat and flatten lightly (cookies won't spread while baking).
  4. Bake for about 12- 15 minutes until edges are lightly browned. Let cool 10 mins, then cool on a perforated tray or cooling rack before storing in an air-tight storage container such as a recycled salad container.
Recipe by Vanessa Musi at