Yields 24 cookies
2 1/4 C Quick cooking oats
2 C. Spelt flour
1 C. Sunflower seeds
3/4 C. + 2 T. Pumpkin seeds
1/2 C. Shredded unsweetened coconut
1/4 C. Flax seeds
1 C. Sugar
1 T. Cinnamon
2 1/4 t. Sea salt
1 3/4 C. Dark chocolate chips (Carob chips for vegan)
1 1/4 C. Raisins
1/4 C. Water
1/4 C. Blackstrap molasses
3/4 C. Canola oil
1 C. Soy milk
1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a large bowl, combine dry ingredients, everything from oats to raisins. In a separate large bowl combine wet ingredients, everything from water to soy milk. Add wet ingredients to dry ingredients and mix slow at a low speed or by hand until just combined. Do not over mix.
3. Portion cookie dough using a 1/3 C. measure and place onto lined baking trays. Gently flatten and shape cookies before baking. Bake for 24 minutes or until lightly browned.
*I used dried cherries in place of the raisins, they added a great tartness to the cookie!
They are huge, they are addictive...but they are healthy, so it is alright to eat one or two (trust me, that is all you need). They also freeze really well, so if you are lacking some willpower pop a bag into the freezer as soon as they are cool. And yes, if you are building, take treats to the workers, they are building your home after all and as they say, you get further with sugar than you do with salt.
Enjoy your weekend!!! Mel :)
BTW, be sure to enter my VSA giveaway HERE!!