I think that next time I make these I will substitute the raisins with chopped unsulfured figs, dates, or apricots. There so many more dried fruits out there other than the raisin. I know that my daughter would love them with white chocolate chips. You get the point. The cookies are very versatile. Enjoy!
Yield: 36 cookies
Prep time: less than 10 minutes
2 1/4 cups - Quick cooking oats 560 ml
2 cups - Whole 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 & unsulfured 125 ml
1/4 cup - Flax seeds 60 ml
1 cup - Granulated organic cane sugar 250 ml
1 tbsp - Cinnamon, ground 15 ml
2 1/4 tsp - Sea salt 11 ml
1 3/4 cups - Dark chocolate nibs 430 ml (or dark chocolate chips)
1 1/4 cups - Raisins 310 ml
1/4 cup - Water 60 ml
1/4 cup - Blackstrap molasses 60 ml
3/4 cup - Coconut oil 180 ml (or any other cooking oil will do)
1 cup - Rice milk 250 ml (or any other milk substitute)
- Preheat oven to 350˚F. Line baking trays with parchment paper.
- In a large bowl, combine dry ingredients, everything from oats to raisins.
- In a separate large bowl, combine wet ingredients, everything from water to rice milk.
- Add wet ingredients to dry ingredients and mix slow at a low speed (or by hand) until just combined. Do not over mix.
- Portion cookie dough using a 1/4-cup measure and place onto lined baking tray.
- Gently flatten cookies before baking.
- Bake for ~18 minutes or until lightly browned.