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Ingredients
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 60 ml
1 cup Granulated cane sugar
1 tbsp Cinnamon, ground
2 1/4 tsp Sea salt 11 ml
1 3/4 cups Dark organic chocolate chips
1 1/4 cups cranberries
1/4 cup Water 60 ml
1/4 cup Blackstrap molasses
3/4 cup Coconut oil
1 cup almond 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 cranberries. 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.
Desserts, Recipes