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1 cup oatmeal
1/2 cup peanut butter (or other butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 cup miniature chocolate chips
1 teaspoon vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for 1/2 an hour. Once chilled, rolled into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week. Chocolate chips were not added to this recipe.
Makes 18-20 balls
Variations:
You can use almond butter, cashew butter, soy butter, sunbutter instead of peanut butter.
Agave nectar or maltitol syrup instead of honey.
Use wheat germ or granola instead of coconut.
Dried cranberries, raisins, crushed nuts or carob chips instead on chocolate chips.
Note: A special thanks to my friend Sara Nay for making these cookies and letting me take pictures of them.
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