Ingredients:

• 1/2 cup Beyond the Olive Blood Orange Olive Oil

• 1 cup packed light-brown sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 teaspoon coarse salt

• 1/2 cup rolled old-fashioned oats

• 1/4 cup ground flaxseeds

• 1/2 cup pepitas (hulled pumpkin seeds)

• 3/4 cup large unsweetened coconut flakes

• 5 ounces bittersweet chocolate, chopped (about 1 cup)

• 1 cup dried cherries or cranberries, chopped

Directions:

Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.

Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored at room temperature up to 2 days.

Recipe from Martha Stewart and altered slightly to include Beyond the Olive products
Photo Source: MarthaStewart.com