Here is one of our favorite recipes! It's loaded with goodness and safe to send to school (no peanuts).
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 cup rolled oats
1/4 cup unsweetened shredded coconut
1/2 cup dried cranberries
3/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1/2 cup ground flax
1 cup chocolate chips
1/2 cup soft unsalted butter
1/3 cup packed brown sugar
1 tsp pure vanilla extract
~Preheat oven to 350.
~Mix together flour, baking powder, baking soda in large bowl. Add oats, coconut, dried cranberries, sunflower and pumpkin seeds, ground flax and chocolate chips. Stir to combine.
~In a separate bowl, cream the butter and brown sugar together. Add the eggs and vanilla, then beat until fluffy. Add in the flour mixture, half at a time and stir until combined.
~Spoon by tablespoons onto ungreased cookie sheet and press down lightly with a fork. (Or I've rolled them into balls and pushed down with a fork, just makes the cookies more round then haystack looking) Either way works great!
~Bake for 10-12 mins or until edges brown. Transfer to a cooling rack.
I store these cookies in a Tupperware container in the fridge to keep them longer (I won't eat them as quick if they aren't on the counter!). Also can be frozen. Makes 3-4 dozen (depending on the size of your cookie)