Mia’s Kitchen

Slow-Bake Sunflower Cookies

This recipe has it all: a little bit of fruit, a little bit of veg, a good amount of fiber, and, yes – a generous helping of peanut butter!

Ingredients:

• 2 c flour
• 1 c rolled oats
• 1 c peanut butter (crunchy or smooth)
• 1 c molasses
• ½ c chopped apples
• ¼ c sunflower seeds
• ¼ c oat flour
• ¼ peas, carrots, or other vegetables

Instructions:

• Preheat the oven to 150 degrees F.
• Combine all ingredients except molasses in a large bowl.
• Add molasses in slowly, mixing continuously, until the dough is stiff. If the dough ends up too soft, add in more oats.
• Roll out the dough on a lightly floured surface, and cut into squares (you can also use cookies cutters to make fun shapes).
• Bake in the oven, on a non-stick cookie sheet or perforated pizza pan, for approximately 4 hours. These treats should be very dry, so add time as necessary.
• Let cool completely on a rack, and store in an air-tight container in the refrigerator.

Note: If you don’t have oat flour, just take some of your rolled oats and grind them to powder in a blender. If you prefer to use a dehydrator, set for the same temperature as above, and dehydrate for the same amount of time. You may have to rotate trays halfway through the process.