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How to make it

  • In a medium bowl, mix together oats, spelt flakes, flours, flax seed, soy isolate, baking soda, stevia extract, cinnamon and salt. Set aside.
  • In a large bowl, beat together molasses, oil, soymilk, vanilla and sugars.
  • Add the dry mixture and stir until combined, then fold in the seeds, almonds, coconut, chocolate chips, cacao nibs, raisins, craisins, M&Ms and ginger. See Photo
  • Cover with plastic wrap and refrigerate a minimum of 1-2 hours, or overnight.
  • Preheat oven to 350°F. Line two baking trays with parchment paper.
  • Scoop out large balls of dough onto the sheets and gently flatten.
  • Bake one sheet at a time for 24 minutes. Cool on the sheets 10 minutes then move to a wire rack.
  • Makes 20 “breakfast size” cookies

Reviews & Comments 4

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  • njspanteach 4 years ago
    Looks good, and inspired me. Thank you!
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  • christinem 8 years ago
    Wow! Amazing photo and recipe! Nice!
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  • RavenWhite 8 years ago
    Talk about extreme cookies! I've gotta try these sometime. :)
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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 324.3
    Total Fat: 16.1 g
    Cholesterol: 0.2 mg
    Sodium: 320.4 mg
    Total Carbs: 42.4 g
    Dietary Fiber: 4.4 g
    Protein: 8.0 g
    Was this review helpful? Yes Flag

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