¾ cup Nuts 'N More Chocolate Chip Cookie Dough Peanut Butter Spread
2 tbsp. coconut oil
1/3 cup mini chocolate candies
Pulse almonds, cashews and ½ cup of the oats in a blender or food processor until coarsely chopped.
Transfer to a large bowl with the remaining oats, then add in flax, cranberries and raisins. Stir to combine.
In a medium bowl, heat nuts’n more spread, honey and coconut oil in the microwave for 30 seconds. Stir until creamy and combined.
Pour the mixture into the dry and mix until evenly coated.
Gently fold in the chocolate candies, then use a large spoon or spatula to divide the batter into about 8 cookies on a large baking sheet lined with parchment paper. Gently press down on each cookie, using your hands to form into a round cookie shape.
Transfer to the fridge and allow to chill for at least 2 hours before enjoying.
Store in the fridge in an air-tight container for up to 3 weeks.