½cupsunflower seed butteror peanut butter if you don’t require nut free cookies
⅓cupcoconutdesiccated or shredded
¼cupdark chocolate chips
Place the medjool dates, sunflower seed butter, oats, coconut, sunflower seeds and pumpkin seeds into a food processor, along with ¼ cup of the sultanas (keep the remaining ¼ cup of sultanas and set them aside for later).
Blend the mixture in the food processor on high speed until the mixture mostly breaks down and starts to stick together. This will take 2-3 minutes.
Transfer the mixture to a bowl (or remove the blade and use the food processor bowl to save dishes!) and stir through the cranberries, chocolate chips and remaining sultanas.
Using a heaped tablespoon of the mixture at a time, roll the mixture between your hands and shape it into a firm ball. Gently press the ball and mould the ball into a cookie shape. Repeat until the mixture is all gone (this mixture will make around 12 cookies, but you can make them smaller or larger if you prefer).
Placethe cookies on a plate or tray lined with baking paper and place them into thefridge until set (at least 30 minutes).
Storage:Store them in the fridge for up to 7 days or in the freezer in an airtight container for up to 3 months.