These cookies are my favorite. I always have a batch in the freezer. Whenever I take a road or camping trip, I bring them along for breakfast, a mid-day snack for myself and friends. They are the perfect combination of moist, oh so tasty, and filled with ingredients that support good health.

INGREDIENTS

4 cups of oats

3 cups of walnuts

1 cup of coconut flakes

11⁄2 cups tightly packed dates

2 teaspoons vanilla extract

2 teaspoons cinnamon 1⁄2 teaspoon salt

1 cup of water

METHOD

Preheat the oven to 325° fahrenheit, or 160° celsius. Place the oats into a dry blender and blend on high for 30 seconds until you have very fine flour. Place oat flour into a bowl.

Put the rest of the ingredients (with the exception of dates and water) into a food processor and pulse until very well combined, and all the chunks are either small or gone. Put the mixture into the oat flour bowl and mix . Now put the dates and water in the food processor and pulse until a smooth liquid. Put this into the dry ingredients and mix well until everything is combined.

Form dough into a dozen or so cookies and bake for 20-25 minutes, just until the bases turn golden brown. Try not to eat the entire batch in one sitting.

I have found this recipe all over the web but used ‘The Tiny Pantry’s’ post for this recipe. Thank you!