Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
In a large mixing bowl, combine the oats, nuts, seeds, dried fruits, shredded coconut (if using), cinnamon, and salt.
Prepare the Wet Mixture:
In a separate bowl, mix the peanut butter, honey (or maple syrup), and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients:
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and sticky.
Shape the Cookies:
Scoop out spoonfuls of the mixture and shape them into cookies, pressing them together firmly. Place them on the prepared baking sheet.
Bake:
Bake the cookies for 10-12 minutes or until golden brown around the edges.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Store:
Enjoy these cookies as a snack or breakfast on the go. Store them in an airtight container at room temperature for up to 5 days.
This recipe is versatile; you can swap ingredients based on your preferences (e.g., use cashews, pecans, or add chocolate chips). Let me know if you’d like further variations!
