Healthy Scoop Cookies


  • 1 14-oz. bag coconut flakes
  • 2 c. chopped walnuts
  • 2 c. raisins
  • 1 c. dates
  • 1 c. craisins
  • 1 c. dried cherries
  • 1 c. honey
  • 1 c. peanut butter
  • 1 c. quick oats
  • 1 c. whole wheat flour
  • 1 c. water
  • 2 tsp. salt


  1. In a medium mixing bowl, mix coconut, flour and oats. Set aside. Chop dried fruit or process in food processor.
  2. In another bowl, combine walnuts, raisins, dates, craisins, cherries, honey, and peanut butter. Mix well. Gradually stir in oat mixture.
  3. Place by scoopfuls onto oiled baking sheet. Bake at 350 for 25 – 30 minutes, or until browned on the outside but still soft on the inside.
Browse Cook(s): Mark Anthony
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.