Ingredients
- 1 1/4 cup Bob’s Red Mill Whole Wheat Flour
- 3/4 cup Rolled Oats
- 1 tsp ground Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Butter, softened
- 1/4 cup Peanut Butter
- 3/4 cup Brown Sugar
- 2 Tbsp Honey
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 cup Almonds
- 1/3 cup Pumpkin Seeds
- 2 Tbsp Flaxseeds
- 1/2 cup dried Cranberries
Instructions
STEP 1: Preheat oven to 350°F. Grease two baking sheets or line with parchment paper.
STEP 2: In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder,and salt. Set aside.
STEP 3: In a large bowl, beat butter, peanut butter, sugar, and honey until smooth. Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds, and cranberries.
STEP 4: Roll dough into balls, about 2 tablespoons at a time, and place on baking sheets, spacing about 3 inches apart. Flatten each cookie slightly. Bake until golden brown, about 10 minutes. Cool on pan for 2 minutes. Move to wire rack to cool completely.
Makes 16 cookies