These not-too-sweet cookies are chock full of nuts, grains, and dried fruit. Omit the nuts to make them kid friendly for school lunches.
1/2 c. whole-wheat flour
1/4 c. all-purpose flour
1/2 c. granulated sugar
1/2 tsp. ground cinnamon
1 pinch Kosher salt
1 c. quick-cooking oats
1 c. unsweetened shredded coconut
1/2 c. walnuts
1/4 c. golden raisins
1/4 c. dried cranberries
1/4 c. pepitas (pumpkin seeds)
1/2 c. unsalted butter
3 tbsp. Honey
1/2 tsp. baking soda
3 tbsp. boiling water
Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.
In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).
Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.