Ingredients
Scale
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon baking soda
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- ½ cup walnuts, chopped
- ½ cup dried cherries
- ½ cup watermelon fruit chews
- ½ cup dried figs, chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together peanut butter, egg, baking soda, honey, and vanilla until well combined.
- Add in the walnuts, cherries, fruit chews, and figs and stir until well distributed.
- Using a regular sized ice cream scoop, scoop the dough onto the cookie sheet, mounding it together with your hands so that it doesn’t fall apart. Once all the cookies have been scooped, bake for about 15 minutes, until golden brown and set on top.
- Cookies may be stored at room temperature in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes