What about cute cookies for your Easter weekend, or any day really? This is a great recipe if you don’t feel like baking but would like to make quick, healthy, and delicious cookies. A combination of the chocolate and cocoa creates rich and decadent flavors, where the walnuts and sunflower seeds give cookies a nice crunch.
Happy Easter and happy weekend!
Prep: 5 min Rest: 10 min Total: 15 min
1 1/2 cups quick oats
1/2 cup walnuts
1/3 cup raw honey
1/8 cup cocoa powder (for very rich cookies, add an additional 1/8 cup cocoa powder)
1-2 tbsp warm coconut milk, almond milk or water
1 tbsp coconut oil, melted
1/4 cup sunflower seeds
1/2 cup raisins
4 oz semisweet or dark chocolate
In a blender, process the oats and walnuts until crumbly. Add the honey, cocoa powder, coconut oil, and milk and process until incorporated.
Transfer the mixture into a medium-size bowl. Stir in the raisins and sunflower seeds.
In a small bowl, microwave the chocolate until melted. Add the chocolate to the oat mixture. Mix well. If the chocolate hardens, place the bowl into the microwave for 30 seconds. Mix again. If the mixture doesn’t come together, add more milk.
Evenly spread the mixture onto a baking sheet lined with parchment paper. Place into the freezer for about 10 minutes. If the mixture is too soft, place it back into the freezer. If it becomes too hard to cut, let it soften on a counter top.
With cookie cutters, cut out desired shapes.
Serve right away or place in the fridge until ready to serve.