2 1/4 cups Quick cooking oats
2 cups Spelt flour
1 cup Sunflower seeds
3/4 cup + 2 tbsp Pumpkin seeds or sunflower
1/2 cup Shredded coconut, unsweetened
1/4 cup Flaxmeal
1/2 cup Granulated cane sugar or 1/4 stevia
1 tbsp Cinnamon, ground
2 1/4 tsp Sea salt
1 3/4 cups Dark chocolate chips
1 1/4 cups Raisins
1/4 cup Water
1/4 cup ( or less) Blackstrap molasses
3/4 cup Canola oil ( can sub 1/2 oil 1/2 applesauce )
1 cup Almond or Soy milk ( or milk of choice)
Preheat oven to 350˚F. Line baking trays with parchment paper.
In a large bowl, combine dry ingredients, everything from oats to raisins.
In a separate large bowl, combine wet ingredients, everything from water to soy
milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by
hand) until just combined. Do not over mix.
Portion cookie dough using a 1/3-cup measure and place onto lined baking
tray. Gently flatten cookies before baking. Bake for 20 minutes or until lightly
Coreen is a Personal Trainer and Lifestyle coach who loves to share Health and Wellenss information to help motivate others.