Before I started actually documenting and testing recipes, this is how I cooked (and baked!)—I would take a simple inspiration and add more of everything nutritious and healthy to it. Usually my creations would work beautifully. Sometimes they were an epic fail.
I still find it tough to measure and record when making meals because I cook like an artist with a paintbrush rather than a surgeon with a scalpel. It’s intentional and yet not precise. The combination of people asking me for recipes after I’ve made something and wanting to inspire other families to use alternative sweeteners and cut sugar in their baking has helped me become better and better at writing down what I do and making sure I can share what I created and duplicate it every time.
These cookies are an ode to my former throw everything awesome in there attitude. They literally have—everything. Truth be told, I wouldn’t give them to our one year old yet, they are so rich I’ll hold off on that one for a while. But slightly older kiddoes, yes! If you are buying your kids cookies from a coffee shop I guarantee these are better for them, full of great fats and nutrients balancing out the sweetness, are better tasting and won’t give them the same sugar rush most cookies or cake-pops will. (If you need to for school or parties swap the almond butter for a seed butter so they are nut free.) They have good fibre, good protein, whole-food ingredients and would also work as an excellent summer road-trip or pre/post workout snack!
1 1/2 c light spelt flour (or use your favourite gluten-free flour if you would like to make a GF cookie)
1/3 c unsweetened coconut
1/4 c rolled oats
1/4 c hemp hearts
2 T ground flax seeds
1/4 tsp sea greens powder (minerals in cookies = winning!)
1 c almond butter
1/4 c maple syrup
2 T apple butter
3 T organic canola oil (or avocado oil)
1/2 tsp baking powder
1 T pure vanilla extract
1/4 c raisins
1/4 c extra dark chocolate chunks (optional—I recommend 85% cocao at least)
pinch of sea salt
Mix wet ingredients in a bowl. Add dry ingredients and stir until well combined. Place dollop or rounds pressed down with a fork onto parchment lined cookie sheet. Bake at 350 for 15 minutes (until the edges begin to become golden). Let cool on a rack for 10 minutes (if you can) and prepare to be energized, blissfully happy and ready for the world!
Yep, they’re that good. Happy Monday!