About the Recipe
Get an energy boost from these power cookies full of healthy grains, local fruit, and savoury cheese.
Ingredients
2 ½ cups (625 ml) quick cooking oats (substitutable with 50/50 cooked quinoa)
2 ½ cups (625 ml) spelt flour (or buckwheat flour)
1 cup (250 ml) sunflower seeds
¾ cup (190 ml) pumpkin seeds
¾ cup (190 ml) diced apples
¼ cup (60 ml) each of hemp and flax seeds
1 cup (250 ml) brown sugar
1 tbsp (15 ml) ground cinnamon
2 tsp (10 ml) kosher or sea salt
1¾ cups (440 ml) dark chocolate chips
1¼ cups (310 ml) dried BC cranberries (dried blueberries will also work)
¾ cup (190 ml) grated white cheddar
¼ cup (60 ml) molasses
¾ cup (190 ml) vegetable oil
1 ¼ cup (310 ml) milk
Preparation
Preheat the oven to 350F. Line baking sheets with parchment paper.
Combine all the dry ingredients in a large bowl.
Combine all wet ingredients and add to the dry ingredients
Using clean hands, mix together until just combined. Scoop onto the baking sheets, gently flatten the cookies.
Bake for approximately 18 to 22 minutes (until lightly colored, do not overcook, they are best moist and chewy)
Tips
This recipe yields 24 cookies (using 1/3 cup measuring cup or size 16 scoop)