Easy Cranberry Cookies

If you ever have leftover pancake mix sitting in the pantry, here’s a simple, surprisingly delicious way to use it. These cranberry cookies come out crispy at the edges, chewy in the center, and full of texture thanks to the sunflower seeds. With just a few ingredients, you’ll have a batch of cookies ready in minutes.

Ingredients

• 1 cup pancake mix

• 1/4 cup coconut oil or vegetable oil

• 1/2 cup sugar

• 1 egg

• 1/2 cup dried cranberries

• 1/4 cup sunflower seeds

Directions

1. Preheat your oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, whisk together the egg, sugar, and oil until smooth.

4. Add the pancake mix and stir until well combined.

5. Fold in the dried cranberries and sunflower seeds.

6. Use a small ice cream scoop (or a spoon) to portion the dough onto the baking sheet, leaving space between each cookie.

7. Bake for about 15 minutes, or until the cookies are lightly golden around the edges.

Let the cookies cool slightly—they’re delicious warm and stay chewy as they cool. Enjoy!