BREAKER TART CHERRY COOKIES

Oil a baking sheet                                      

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                    

1-cup sunflower seeds           

¼-cup sesame seeds

1-teaspoon salt

½-cup agave nectar

1-cup tart cherry juice           

1/2-cup coconut oil

3-teaspoons almond extract

optional: 1-cup dried cherries

In the standing mixing bowl, combine all the dry ingredients. 

Add the oil and mix until oats are evenly coated. 

Add the agave.

Add the almond extract and tart cherry juice and mix until uniform.

Spread out the mixture on a baking sheet.  Roll over with a rolling pin. 

Bake at 350 degrees for 35 minutes or until golden. 

Cool and then break into pieces.  

Store the cookies in a plastic bag in the refrigerator or freezer. 

Time Saving Tip:  The fastest way to chop nuts is to actually smash them.  Put the nuts in a plastic bag and smash with the side of a can, spoon, or metal measuring cup that has a handle. Smash until they reach the desired size.

Reminder: All nuts are high in oil so store nuts in the refrigerator or freezer.