These make a delicious, nut-free & school-friendly treat. They are a great source of ﬁber, healthy fat and quick energy, and are very hard to keep around in my house. You could easily substitute in a different whole grain ﬂour, dried fruit or seed if you have favourites in your household.
2 1/4 cups of old fashioned rolled oats (not quick oats)
2 cups of spelt or whole wheat ﬂour
1 cup of unsalted sunﬂower seeds
1/2 cup unsalted pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground ﬂax seed
1/2 cup unsweetened coconut
3/4 cup sugar
1 tbsp cinnamon
1 tsp sea salt
1 cup dark chocolate chips or coarsely chopped dark chocolate
1 cup raisins or dried unsweetened cranberries
1/4 cup water
1/4 cup molasses
1 tsp vanilla
1/2 cup + 1 tsp canola oil (preferably organic)
1 cup unsweetened almond milk
Preheat oven to 350F. Line two baking trays with parchment paper.
Combine the dry ingredients in a large bowl, and wet ingredients in a separate smaller bowl. Add wet to the dry and stir until just mixed. Place about 8 – 2 tbsp-sized scoops of mixture per tray, pressing each scoop gently with a fork to ﬂatten slightly. Bake for about 20 minutes, checking the bottom occasionally to prevent burning. Let cool on wire racks.
Makes about 32 cookies.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific HRM kids, aged 7 &8. For information and recipe ideas, visit her website.