Extremely Epic Cookies
From jo_jo_ba 13 years ago
- 3 hours to make
- Serves 20
These things are NOT your light-and-airy, super sweet, grocery store or bakery cookies. These are serious nutrition-packed delights that make a great breakfast on-the-go and will give you sustained energy while filling you up for hours!
Ingredients
- 1 ¼ cups quick oats shopping list
- 1 cup spelt flakes shopping list
- 1 cup spelt flour shopping list
- 1 cup oat flour shopping list
- ¼ cup ground flax seed shopping list
- 1/3 cup soy protein isolate shopping list
- ¼ tsp baking soda shopping list
- 1 tsp stevia extract powder shopping list
- 1 tsp cinnamon shopping list
- 2 tsp sea salt shopping list
- ¼ cup molasses shopping list
- 1/3 cup canola oil shopping list
- 1 ¼ cups soymilk shopping list
- 1 tbsp vanilla shopping list
- 1/3 cup sugar shopping list
- 1/3 cup brown sugar shopping list
Add-Ins
- 1 cup sunflower seeds shopping list
- 1 cup pumpkin seeds shopping list
- ½ cup slivered almonds shopping list
- ½ cup coconut shopping list
- 1 cup dark chocolate chips shopping list
- ½ cup cacao nibs shopping list
- ½ cup raisins shopping list
- ½ cup craisins shopping list
- ¼ cup M&Ms shopping list
- 2 tbsp diced candied ginger shopping list
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
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