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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 20 |
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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! Read more ! Ingredients:
1 1/4 cups quick oats |
1 cup spelt flakes |
1 cup spelt flour |
1 cup oat flour |
1/4 cup ground flax seed |
1/3 cup soy protein isolate |
1/4 tsp baking soda |
1 tsp stevia extract powder |
1 tsp cinnamon |
2 tsp sea salt |
1/4 cup molasses |
1/3 cup canola oil |
1 1/4 cups soymilk |
1 tbsp vanilla |
1/3 cup sugar |
1/3 cup brown sugar |
add-ins |
1 cup sunflower seeds |
1 cup pumpkin seeds |
1/2 cup slivered almonds |
1/2 cup coconut |
1 cup dark chocolate chips |
1/2 cup cacao nibs |
1/2 cup raisins |
1/2 cup craisins |
1/4 cup m&ms |
2 tbsp diced candied ginger |
Directions:
1. In a medium bowl, mix together oats, spelt flakes, flours, flax seed, soy isolate, baking soda, stevia extract, cinnamon and salt. Set aside.
2. In a large bowl, beat together molasses, oil, soymilk, vanilla and sugars.
3. 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
4. Cover with plastic wrap and refrigerate a minimum of 1-2 hours, or overnight.
5. Preheat oven to 350°F. Line two baking trays with parchment paper.
6. Scoop out large balls of dough onto the sheets and gently flatten.
7. Bake one sheet at a time for 24 minutes. Cool on the sheets 10 minutes then move to a wire rack.
8. Makes 20 “breakfast size” cookies
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