3pouches DOLE Fruitocracy Apple Banana3.2 oz, as a milk substitute
2cupslight brown sugar12/3 of honey can be used instead
½stickunsalted butteror ¼ cup, or ¼ cup virgin coconut oil
1cupcookie butter(or peanut butter, or cashew butter)
2cupsbright white candy meltsor white chocolate chips
½cupfine chopped pistachios
⅓cupfine chopped dried cranberries
In a large heat-proof bowl, combine the oats, coconut flakes, and vanilla together. Set aside.
In a medium sauce pan, stir together Dole Fruitocracy, sugar, and butter or coconut oil. Cook over medium heat, stirring occasionally. Make sure to full boil for ONE minute.
Immediately pour over the oatmeal mixture and stir thoroughly and rapidly. Stir in the cookie butter or peanut butter very well, until obtaining a homogeneous mixture. Make sure that mixture is of a consistency to be able to cling on to your finger when held upside down for at least a couple of seconds; otherwise, stir in a bit more oats. Let cool just enough to handle.
Spoon cookie size scoops (about one tablespoon), roll into balls, place onto waxed paper, flatten with the palm of your hand, and then using the stick of a wooden spoon make a hole in the center of each cookie. Remold the outside of each cookie with your fingers to form a round wreath. Refrigerate and let set until firm, about 20-30 minutes.
About 2-3 minutes before removing the cookies from the fridge, melt the candy melts or white chocolate until smooth and spread on top of each cookie using the back of a teaspoon. Sprinkle the chopped pistachios and dried cranberries on top and let set. Enjoy!
STORAGE: They can be stored in a clean airtight container in the refrigerator for up to 4 days por at room temperature for up to 2 days.
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