Our favorite north end cafe, Lion and Bright, has a small selection of delicious sweets. One of their desserts we love to munch on when enjoying a cappuccino, is their cosmic cookie.
It’s full of goodies and if you’re feeling a bit peckish, this is the perfect snack to tide you over. Not sure where the name comes from but they’re so darn good Mr. S suggested I make them to enjoy at home. Even though these toothsome morsels are called cookies, they’re more like little cakes.
Makes 24 cookies
slightly adapted from Planet Organic
2 1/4 cups oats
2 cups flour
1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup coconut flakes or shredded unsweetened coconut
1/4 cup flax seed
1 cup sugar
1 tablespoon cinnamon
2 1/4 teaspoons sea salt
1 3/4 cups dark chocolate chips
1 1/4 cups dried cranberries
1/4 cup water
1/4 cup molasses
3/4 cup olive oil
1 cup milk
Preheat oven to 350f. Line two baking trays with parchment paper. Add dry ingredients (sugar, cinnamon, salt, seeds, chocolate chips, cranberries and coconut) in a large bowl and toss to combine. Add wet ingredients to dry and stir to combine. Use an ice cream scoop to measure dough (it’s easier and not so messy) and place on baking tray. Leave as a mound or lightly flatten.
Bake 20 to 25 minutes or until lightly browned. Leave to cool on a wire rack.
The Culinary Chase’s Note: Substitute dried cranberries for your favorite berry. These cookies freeze well. Enjoy!
- 2¼ cups oats
- 2 cups flour
- 1 cup sunflower seeds
- ¾ cup pumpkin seeds
- ½ cup shredded unsweetened coconut or coconut flakes
- ¼ cup flax seed
- 1 cup sugar
- 1 tablespoon cinnamon
- 2¼ teaspoons sea salt
- 1¾ cups dark chocolate chips
- 1¼ cups dried cranberries
- ¼ cup water
- ¼ cup molasses
- ¾ cup olive oil
- 1 cup milk
- Preheat oven to 350f. Line two baking trays with parchment paper. Add dry ingredients (sugar, cinnamon, salt, seeds, chocolate chips, cranberries and coconut) in a large bowl and toss to combine. Add wet ingredients to dry and stir to combine. Use an ice cream scoop to measure dough (it’s easier and not so messy) and place on baking tray. Leave as a mound or lightly flatten.
- Bake 20 to 25 minutes or until lightly browned. Leave to cool on a wire rack.
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