10
Submitted by Aerborneranger
"Awesome cookies from the organic market, loaded with seeds and chocolate - great for taking hiking or just anytime. Wheat free and dairy free depending on the chocolate chips used - I think that also makes them vegan?"
photo by Deirdre L. 
- Ready In:
- 39mins
- Ingredients:
- 15
- Yields:
-
24 cookies
Advertisem*nt
ingredients
- 2 1⁄4 cups quick oats
- 2 cups spelt flour
- 1 cup sunflower seeds
- 3⁄4 cup pumpkin seeds
- 1⁄2 cup shredded coconut, unsweetened
- 1⁄4 cup flax seed
- 1 cup granulated unbleached cane sugar
- 1 tablespoon cinnamon
- 2 1⁄4 teaspoons sea salt
- 1 3⁄4 cups dark chocolate chips or 1 3/4 cups carob chips
- 1 1⁄4 cups raisins
- 1⁄4 cup water
- 1⁄4 cup blackstrap molasses
- 3⁄4 cup canola oil
- 1 cup soymilk
Advertisem*nt
directions
- Preheat oven to 350°F.
- Line two baking trays with parchment paper.
- Combine dry ingredients : from oats to raisins.
- Combine wet ingredients: from water to soy milk.
- Stir dry and wet together until just combined.
- Portion cookie dough using 1/3 C measure and place on baking tray.
- Gently flatten cookies.
- Bake for 24 minutes or until lightly browned.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
I couldn’t find spelt flour so I used almond flour. This ended up being finer, so it didn’t need as much liquid. I feel it was still too moist, or more molasses and milk than it needed. My mix was just very wet so I didn’t use all the milk. Still turned out decent.
-
I substitued this recipe with almond milk, grapesedd oil and added 1/4 cup of Planet organic natural cocoa powder . Tastes like a chocolate brownie ! My next swap out will be the choc chips for peanut butter chips.
-
Can coconut or almond milk be substituted for the soy milk? Can coconUT oil be substituted for the canola oil?
-
I love these cookies!!! I couldn't stop eating them lol These hold together really well after baking. To help flatten these before baking I would recommend wetting your hands with a small amount of water.
see 5 more reviews
Advertisem*nt
Tweaks
-
Just a comment regarding the intro - these are not wheat free. Spelt is a type of wheat, so these should not be eaten by celiacs.
-
These are really yummy. I was looking for a healthier cookie for my kids' lunchboxes, and these fit the bill with a nice protien punch with the seeds and spelt...I modified them slightly by using olive oil instead of canola and I substituted half dried cherries for the raisins. I found them pretty sweet and will try cutting down the sugar next time. I also made them half the size but they still took 25 minutes to bake. Remarkably easy to handle considering no eggs and not very much flour. They stay together really well if you let them cool on the baking sheet for a few minutes. Just as a side note-spelt is actually a kind of wheat so these are not technically wheat free and are definitely not suitable for a gluten free diet!<br/><br/>OK, just did these again with an all-purpose gluten free flour blend and 1/2 tsp guar gum, cut the sugar to 3/4 C and they were still awesome...
-
These turned out much better than I expected from the "batter" (which was unlike any other cookie dough I've ever worked with). A couple modifications that I made: I used half raisins, half dried, sweetened cranberries; I used large oats (15min cooking time) instead of quick oats; and regular sugar because I didn't have cane sugar. Then I baked them in a greased muffin pan because the batter was so goopy it didn't form into any kind of cookie shape. But they turned out super - my roommates ate them up in 2 days (which is really fast for a nearly 300 calorie cookie).
RECIPE SUBMITTED BY
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
View All Recipes
