I have a pretty busy week and needed something on the go! These power cookies were the perfect fit. Great for a snack or lunch with yogurt. Plus the batch made 22 cookies which worked out to be 40 cents per cookie, now that’s frugal!
I found this recipe on Oh So Pretty!
WHOLE FOODS POWER COOKIE HACK
- 1/2 cup butter (or can substitute coconut oil)
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1 egg
- 1/3 cup milk (I used almond milk)
- 4 tsp vanilla extract
- 1 1/4 cups spelt flour (whole wheat flour works too)
- 1/2 tsp sea salt
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 tbsp flax (I used hemp hearts)
- 1 cup large-flake rolled oats
- 1/3 cup crushed almonds
- 1/3 cup walnuts
- 1/3 cup pecans
- 4 tbsp pumpkin seeds
- 4 tbsp sunflower seeds
- 1/2 cup raisins (I hate raisins so I used dried cranberries)
- 1/2 cup unsweetened coconut
- 3/4 cup semi-sweet chocolate chips
- Pre-heat your oven to 375°F (190° C).
- Melt your butter/coconut oil in the microwave and let it cool to room termperature.
- Add the brown sugar, honey and molasses to the butter and mix.
- Whisk in the egg and add the milk and vanilla extract.
- Mix everything to combine evenly.
- Add the dry ingredients (spelt flour, salt, baking powder, baking soda, cinnamon, flax and oats) to the wet ingredient mixture.
- Mix to combine evenly.
- Add all your extra ingredients (chopped almonds, chopped walnuts, chopped pecans, coconut, raisins, pumpkin seeds, sunflower seeds and chocolate) to the mixture.
- Mix to combine fully
- Using an ice cream scoop, scoop out large clumps of the batter onto your baking sheet.
- Using a fork dipped in water, gently squish down your cookies until they are about 1/2 inch thick.
- Bake your cookies in the oven for 15 minutes or until the batter no longer looks wet on top and the bottom is slightly golden.
These cookies freeze really well, if they last that long!