I was having coffee and catching up with some friends a few days ago at a local coffee shop and sharing some of the baked goods around. I was excited about the large range of menu items such as Glory and Curry Bowls that they served, as well as vegan wraps and power balls and cookies. It’s happening, the world is slowly opening it’s eyes to the growing demand for more plant based options!
As a couple of us were tasting a girlfriend’s “health cookie”, she commented that it was almost as good as my Cosmic Cookies I had brought on one of our cross-country ski outings a few years ago. I had completely forgotten about bringing them and about how everyone had enjoyed them that day after a good ski in the sunshine.
What a great recipe to include in my blog! They are easy to make and filled with delicious and nutritious ingredients. I have tweaked this recipe from one of our girls’ babysitters numerous times over the years to make them as healthy, yet as tasty as possible.
You can substitute ingredients as you like- the cookies are hearty enough that it doesn’t really change the base recipe. The pumpkin seeds in this recipe increase the nutrient value of the cookie. Pumpkin seeds are high in antioxidants, magnesium, fibre, zinc and fatty acids – all which may improve your heart health. More on that in this article if you are interested. 😉
I hope you enjoy them!
Ingredients
- 2 1/4 cups of quick or rolled oats2 cups of spelt flour (or whole wheat)1 cup sunflower seeds3/4 cups pumpkin seeds1/2 cup unsweetened coconut1/4 cups flax seeds1/2 cup maple syrup or cane sugar1 Tbsp cinnamon1 1/2 tsp salt1 tsp baking soda1 tsp vanilla1 cup dark chocolate chips1 cup raisins or cranberries1/4 cup water1/4 cup molasses1/2 cup melted coconut oil (or olive oil)1 cup soy or almond milk (using soy will make it nut free)
Instructions
- Heat oven to 350 degrees Celsius.
- Line baking sheets with parchment paper.
- Mix together all ingredients in a large bowl.
- Scoop by large spoonfuls onto the baking sheet, gently flattening before baking.
- Bake for 24 minutes or until slightly brown.
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4 comments
what flour could be substituted to make this recipe gluten free? Thanks so much
Hi Lori! I would probably use a combination of almond, rice and buckwheat flours. Here is a link to a conversion chart to help with Gluten free flour combining. You can also buy ready made gluten free flours but they tend to be higher in tapioca and potato starch which isn’t as healthy. Hope this helps!
https://i.pinimg.com/originals/cf/4d/68/cf4d68677098a7f7781db6d275c62871.jpg
Hi Shauna– I don’t have molasses. Can I use honey or something else? I’ve read about making your own molasses– I tried that and failed.
Hi there. I would suggest just replacing molasses with more maple syrup, date sugar or cane sugar. Hope that helps!
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