Mia’s Kitchen

April 26, 2013  

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!


  • 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


  • 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.

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