Breakfast Cookies

½ cup pumpkin seeds, unsalted
½ cup sunflower seeds, unsalted
½ cup sesame seeds, unsalted
3 ½ cups wheat flour (we use hard white wheat)
1 cup milk (we use soy)
2 ½ cups rolled oats
1 tsp salt
1 tsp baking powder
1 cup coconut oil
1 cup honey
1 cup craisins, soaked in ¾ cup hot tap water – save liquid
2 TBSP freshly ground flax seeds soaked in 6 TBSP milk (we use soy) for 1-2 minutes
1 tsp vanilla



1. Preheat oven to 350 degrees
2. Grind seeds until fine (optional)
3. In a mixing bowl, combine coconut oil, honey, soaking water from craisins, flax seed mixture and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. In a separate mixing bowl, combine dry ingredients (including nuts). Combine both bowls.
4. Scoop cookies with a cookie scoop and place on a parchment lined baking sheet (they don’t spread much). Flatten each with bottom of cup or fork. Bake @ 350 for 12-15 minutes.