1 cup old-fashioned oats
¼ cup almond meal
¼ cup ground flax or chia seeds
1 teaspoon baking powder
Pinch of salt
1½ teaspoons ground cinnamon
¼ cup honey
3 tablespoons coconut oil
½ cup Cabot Vanilla Bean Lowfat Greek Yogurt
¼ cup dried cranberries
¼ cup chopped pecans
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PREHEAT oven to 350°.
COMBINE oats, almond meal, flax, baking powder, salt and cinnamon in bowl of a stand mixer. Add honey, yogurt, coconut oil, cranberries and pecans. Mix until combined.
SPOON out onto Silpat or parchment lined baking sheet; press down to flatten. Bake for 20 minutes or until set. Remove oven and let cool on pan 5 minutes. Transfer cookies to a wire rack and let cool completely.
Recipe and photo courtesy of Regan Jones.
Where you add the coconut oil(!) is left out!
Thank you for finding this, ingredient added.
For breakfasts on the run, these couldn't be more perfect. Love them!