Categories: Cookies, Desserts

Ingredients

• 1/2 c. whole-wheat flour
• 1/4 c. all-purpose flour
• 1/2 c. granulated sugar
• 1/2 tsp. ground cinnamon
• 1 pinch kosher salt
• 1 c. quick-cooking oats
• 1 c. unsweetened shredded coconut
• 1/2 c. walnuts
• 1/4 c. golden raisins
• 1/4 c. Dried Cranberries
• 1/4 c. pepitas (pumpkin seeds)
• 1/2 c. unsalted butter
• 3 tbsp. honey
• 1/2 tsp. baking soda
• 3 tbsp. boiling water

Directions

1. Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.

2. In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.

3. In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).

4. Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.

5. Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.

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