Here’s the recipe as on the Planet Organic Website:
|2 1/4 cups||Quick cooking oats|
|2 cups||Spelt flour|
|1 cup||Sunflower seeds|
|3/4 cup + 2||tbsp Pumpkin Seeds|
|1/2 cup||Shredded coconut, unsweetened|
|1/4 cup||Flax seeds|
|1 cup||Granulated cane sugar|
|1 tbsp||Cinnamon, ground|
|2 1/4 tsp||Sea salt|
|1 3/4 cups||Dark chocolate chips|
|1 1/4 cups||Raisins|
|1/4 cup||Blackstrap molasses|
|3/4 cup||Canola oil|
|1 cup||Soy milk|
|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.|
And here’s what I did differently:
I was all out of Spelt Flour so I used whole wheat. I omitted the sunflower seeds because I didn’t have any of those in the house either, and I omitted the raisins as well because I just don’t them! I also substituted the soy milk for regular milk but I think the soy milk would add a really good flavour so next time I think I’ll try that.
I found these to be really good fresh out of the oven and even really good the next day but the dozen I froze and took out a couple days later weren’t near as good. I like to bake big batches and freeze them by the dozen so that was kind of a draw back for me.
All in all though I did like these cookies, and I really like how hearty they are.
So how about you? Do you have a favorite “healthy” chocolate chip cookie? Any recipes you think I should try out?