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Nicole Modic
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  • 2 cups gluten free rolled oats
  • 1 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 cup raisins or cranberries (or both)
  • 1/2 cup chia seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch sea salt
  • 1/2 cup chopped dark chocolate
  • 1/2 cup melted coconut oil
  • 1/4 cup non dairy milk of choice
  • 8 pitted medjool dates
  • 1 egg


  • Preheat oven to 350.
  • Line a baking sheet with parchment paper and set aside.
  • In a food processor, add 1 cup of the rolled oats and 1/2 cup of the sunflower seeds.
  • Pulse for 1-2 minutes until a course flour forms.
  • Pour contents into a medium bowl.
  • Add remaining oats, sunflower seeds, raisins/cranberries, pepitas, chocolate, cinnamon, salt and baking soda. Mix and set aside.
  • In the food processor, add dates, milk, and melted coconut oil.Turn on for a few minutes until a paste forms.
  • Pour mixture into the bowl with the dry ingredients.
  • Add the egg.
  • Use your hands to make sure everything is coated and combined.
  • Using a cookie scoop, form cookies.
  • Bake 11-13 minutes, until lightly golden brown.
  • EAT ASAP. NO NEED TO LET THEM COOL FIRST (does anyone actually wait?)

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!