- Serves: 21
- Active Time: 20 mins
- Total Time: 50 mins
- Views: 30,030
- Success: 100%
Step 1: Mixing the Wet Ingredients• 1/4 cup (60 g) non-dairy spread butter (or use more coconut oil)
• 1/4 cup (60 g) coconut oil)
• 1/2 cup brown sugar (can substitute with 1/2 tsp stevia**)
• 1/4 cup honey or agave nectar
• 1/4 cup molasses
• 4 tsp pure vanilla extract
• 1/4 cup flax egg***
• 1/3 cup soy or almond milk (plain or vanilla)
• 3/4 tsp almond extract
To start, melt the butter and coconut oil either in the microwave or on the stove top. Once melted, let cool to room temperature.
Next, add the brown sugar (or stevia, if using), honey and molasses. Mix with a wooden spoon to combine. Whisk in the flax egg and then add the non-diary milk, followed by the vanilla and almond extract. Mix everything to evenly combine.
*Note: Here is a link to more information about the Non-Dairy Spread.
**Note: Stevia is a sugar substitute derived from the leaves of the stevia plant. Here is a link for more information about Stevia.
***Note: To make flax eggs, which has a similar consistency of egg whites, finely grind 1/4 cup of whole flax seeds in a food processor. With the motor running, slowly add approximately 3/4 cup plus 2 tbsp of water. Once all of the water has been added, run the food processor for about 5 minutes. The mixture will thicken and resemble egg whites. Flax eggs will keep for about 5 days in the refrigerator. If you have a small food processor, you can make a smaller amount.
For non-vegan cookies, you can use one egg instead of the flax eggs.
Step 2: Mixing the Dry Ingredients• 1 1/4 cups spelt flour
• 1 tsp Fleur de sel or other sea salt
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 2 tbsp ground flax
• 1 cup large-flake rolled oats
In a separate bowl, combine the dry ingredients and mix evenly. Set aside.
Step 3: Preparing the Remaining Ingredients• 1/3 cup walnuts
• 1/3 cup pecans
• 1/3 cup almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 3/4 cup quality, dark chocolate
• 1/2 cup raisins
• 1/2 cup unsweetened coconut
• hemp seeds (optional, see note)
To prepare the remaining ingredients, first roughly chop the nuts. You can use any combination of raw nuts and/or pumpkin/sunflower seeds in this recipe. You can also toast the nuts in advance, but we prefer the flavor of the raw nuts in these cookies. Also feel free to add a few tablespoons of Raw Hemp Seeds to make the cookies even more nutritious.
Next, measure out the raisins, coconut and chocolate. Chop the chocolate, if necessary, into good-sized chips/chunks.
Step 4: Mixing the Batter
To make the batter, stir the bowl of dry ingredients into the wet ingredients and evenly combine. Next, fold in the nuts, seeds, raisins, coconut and chocolate.
Place the mixture into the refrigerator for about 1/2 an hour to firm up a bit.
Step 5: Shaping & Baking the Cookies
Before baking, preheat the oven to 350°F (175° C). To make 18 cookies, portion out 2 ounces (60 grams) per cookie. Roll each portion into a ball and flatten into a patty about 1/2" -inch thick.
Note: Once the cookies are shaped, they can be placed onto a parchment-lined baking tray and frozen. Once frozen, transfer to a sealable freezer bag. Bake from frozen (baking time will be slightly longer).
Place onto a parchment-lined baking tray and bake for approximately 15 minutes or until the batter no longer looks wet on top and the bottom is slightly golden.
Once done, transfer to a rack and let cool slightly before serving.
- by Dawn Thomas
- January 15, 2010
These cookies are my take on the Whole Foods Power Cookies. Here is a blog post about why I called these cookies the “Full 21 – Power Cookies”.
Note: The better the ingredients, the better the cookie will be! The list of ingredients may be quite intimidating, but once you have all of the ingredients, these cookies are easy to make and always satisfying. You can even double the batch and freeze them for later.