They should be gluten free and high in protein and full of coconut oil and omega threes.
But I just ran six miles and I’m much more tempted to make cookies at this moment.
Unfortunately I happen to be out of chocolate chips and do not feel in any way like driving the mile to the small country store in my small town.
I know I just ran six miles but I do not feel like walking across the highway a quarter mile to the tiny market that sits just off the highway either.
So here it is; cookies made with left overs from my pantry.
Cranberry Oat Meal Cookies with Yogurt Covered Raisins
1 cup coconut oil
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
3 cups oatmeal
1/2 cup yogurt covered raisins
1/2 cup cranberries
1/2 cup pecans
Mix the coconut oil, melted with the sugars. Add the eggs and the vanilla. Mix in the flour, baking soda and salt. Mix in the oatmeal, than the raisins, cranberries and pecans.
Drop spoonfuls onto a baking sheet.
Bake at 350 for 10 minutes.