This recipe makes 8 dozen medium scoop-size cookies
I am always trying to make cookies that are as healthy as possible, but also very tasty. As well, according to our family, the oatmeal cookies should be crunchy.

Yesterday I started with the recipe I had shared probably a half year or so ago. I feel it needs improvement in nutrition.

The sugar called for could be changed to a healthier choice; palm sugar which is low glycemic.

The butter could be changed to avocado oil as that is an even healthier beneficial fat.

Then I decided that I could add some healthy seeds; so I did that as well.

Here is the delicious result!

1 1/2 cups palm sugar
1 cup avocado oil
1 cup peanut butter
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
1/2 teaspoon salt
5 1/4 cups raw oatmeal
1/2 cup chocolate chips
1 cup sunflower seeds
1/2 cup slivered almonds
1/4 cup hemp seeds
1/4 cup sesame seeds
Mix the ingredients all together. Using a medium size cookie scoop, place dough balls on a lightly greased cookie sheet, leaving room for them to spread. Press each with a fork dipped in water. Bake at 350 ° F for 12 – 14 minutes or until nicely browned. Cool and enjoy!
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