Granola Breakfast Cookie

This is a hardy cookie that can be turned into a breakfast bar or snack with added chopped nuts and elimination of the chocolate chips. As it is hear it is a tasty whole grain cookie that is gluten free, corn free and processed sugar free.

1 1/2 cups gluten free old-fashioned rolled oats (not instant)
1/2 cup shredded coconut
1/2 cup almond flour
1/2 cup pumpkin seeds, ground
1/3 cup ground flax seed, ground (same as flax meal)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup almond butter
1/4 cup olive or grapes oil
1/4 cup + 1 tbls coconut nectar, maple syrup or hone
1 egg
1 teaspoon vanilla extract
1/2 cup dried cherries or cranberries or raisin or your choice
1/2 cup chocolate chips (optional)

NOTES: you can use any ground nut or seed flours in place of the almond and pumpkin seed flour. An easy way to make ground nut flours is with the use of a coffee grinder.

Preheat oven to 375 degrees F. Line a baking sheets with parchment paper.

Mix dry ingredients in large bowl. Add remainder of ingredients and combine well. You can combine with a mixer or by hand.

Scoop up heaping tablespoons of dough, and form into balls; lay the balls onto a parchment covered baking sheets, about 2 inches apart. Flatten the balls to form cookie shapes.

Bake in preheated oven until lightly browned, 8 to 10 minutes. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.