Description
These are soooo good, so filling and out of this world! Makes 24 LARGE cookies and they are perfect for freezing. i will take out 4 for the weekend so that everyone can have a treat. Thanks Planet Organic for sharing this great recipe!
**Allergy Note: I have found it difficult to find seeds and coconut that do not say -traces of nuts or peanuts in the ingredient labels. Try health food stores and organic varieties. I use only pumpkin seeds when I make these and add more coconut and also dried cranberries to beef up the dry ingredients since I can't often find the other seeds. I used hemp seeds in my last batch! Use what you can find and remember, if in doubt, call the company for information about allergy safety.
| 2 1/4 cups | Quick cooking oats 560 ml |
| 2 cups | Spelt flour 500 ml |
| 1 cup | Sunflower seeds 250 ml |
| 3/4 cup + 2 tbsp | Pumpkin seeds 210 ml |
| 1/2 cup | Shredded coconut, unsweetened 125 ml |
| 1/4 cup | Flax seeds 60 ml |
| 1 cup | Granulated cane sugar 250 ml |
| 1 tbsp | Cinnamon, ground 15 ml |
| 2 1/4 tsp | Sea salt 11 ml |
| 1 3/4 cups | Dark chocolate chips 430 ml |
| 1 1/4 cups | Raisins 310 ml |
| 1/4 cup | Water 60 ml |
| 1/4 cup | Blackstrap molasses 60 ml |
| 3/4 cup | Canola oil 180 ml |
| 1 cup | Rice milk 250 ml (or Soy Milk if you prefer and are not allergic-original recipe calls for soy but I always use Rice) |
| 1. |
Preheat oven to 350?F. Line baking trays 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-cup measure and place onto lined baking tray. Gently flatten cookies before baking. Bake for 24 minutes or until lightly browned. Yields 24 cookies. |