Cranberry Maple Crunch Cookies
Ingredients:
2 C. Whole grain Maple Crunch Cereal ( or your favourite whole grain dry cereal)
2 C. Large marshmallows
1 C. Vanilla yogurt
1/4 C. Butter
2 Eggs, beaten
1 C. Dried cranberries
1 C. Coconut, Fine shred
1/2 C. Chocolate chips
1/2 C. Sunflower seeds
1 C. Sorghum flour
1 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. In a large mixing bowl combine cereal, dried cranberries, coconut, sunflower seeds and chocolate chips together. Blend well
4. In a large saucepan over medium heat combine marshmallows and yogurt together. Stir constantly until marshmallows are melted. Add butter to marshmallow mixture and stir in marshmallow mixture to melt butter and dissolve into the marshmallows and yogurt. Allow mixture to cool.
5. When marshmallow mixture has cooled stir marshmallows into cereal mixture and combine well.
6. Beat eggs in a small bowl until light and frothy. Add beaten eggs to cereal mixture and mix into other ingredients
7. Blend flour, b. powder and b. soda together in a small bowl. Add slowly to cereal mixture and blend all ingredients together. Mixture will be very sticky.
8. Take small amounts of dough with your hands and shape into balls placing them 2 inches apart on parchment paper. Flatten rounds with a fork.
9. Bake in preheated oven for 8 minutes until lightly browned
10. Remove from oven and place on wire rack to cool before storing in a container.
Servings: 24 cookies
