Lunchbox Cookies

One day I was thinking, we eat celery with peanut butter and raisins, we eat apples with peanut butter - why not combine them all in one yummy good-for-you cookie? So I adapted a recipe I got ages ago from my second favorite mother of seven and called them After School Snack Cookies. That cumbersome handle morphed to Lunchbox Cookies, but they're actually perfect for breakfast on the go.

WARNING: These cookies are hearty and wholesome and not very sweet. If that's a problem, add more honey, call them something other than cookies, or get a recipe somewhere else.

• ½ c. coconut oil
• 1 c. honey (use good, raw local honey - the stuff from the grocery store may be cheaper, but it also may not be honey)
  
• ½ c. natural peanut butter (this matters!)
  
• 1 ½ T vanilla
• ¾ c. milk
• 3 c whole grain flour (I use part whole wheat, part oat)
  
• 1 ½ t baking soda
• 2 T ground flax seed
• 2 ¾ c oats
• ¼ c sesame seeds (if your sesame seeds are unsalted, you may want to add a pinch or two of salt to the cookie dough)
  
• 1 apple, diced
• 2 stalks celery, diced
• ¼ c. raisins

Combine coconut oil, honey, peanut butter, vanilla, and milk. If you measure the oil first and then use the same measuring cup for your honey, you'll waste less honey!

In separate bowl, combine flour, baking soda, and flax seed. Add to wet ingredients. Stir in oats, sesame seeds, apple, celery, and raisins. Let sit for 15 minutes.

Roll into balls, flatten slightly between hands, and place on greased cookie sheet. Bake 10-15 minutes at 350.

I always give the above disclaimer before serving these cookies. So long as you're not expecting a super-sweet cookie, you'll love them!