CRANBERRY ORANGE COOKIES

BREAKER CRANBERRY ORANGE COOKIES

Oil a baking sheet or use a silicone pad                                      

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                     

1/2-cup sunflower seeds         

1/2-cup pumpkin seeds

1/2-cup ground flaxseed 

1/4-cup sesame seeds

1-teaspoon salt

1/2-cup coconut oil

3/4 maple syrup

                                                                                    zest and juice of two oranges

                                                                                    1-cup water

                                                                                    1-cup dried cranberries 

                                                                                   

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

Add the oil and mix until oats are evenly coated.  

Add the maple syrup, orange zest, orange juice, water, and mix until uniform. 

Spread out the mixture on a baking sheet. 

Roll over the dough with a rolling pin.  

Score the dough or leave it if you want to break into uneven pieces.   

Bake at 350 degrees for 35 minutes or until golden.  

Cool and then break along scored line or break into pieces.   

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