A good friend of mine shared these Canadian cookies with me many years ago and they are seriously delicious. I’ve played around with the original recipe using coconut sugar instead of ordinary sugar as it contains more nutrients and is naturally lower GI, butter instead of canola oil, and I added egg instead of almond milk as we have an abundance of fresh eggs here at the moment.
These cookies are energy packed making them perfect for those ravenously hungry teenagers who are always on the go, after sport, laborers, weekend warriors, or on bushwalks. While these are a healthy cookie recipe alternative to your regular cookies you should still only eat them as a treat.
I recommend freezing half so you aren’t tempted to eat them all at once
Makes 24 delicious cookies.
150g unsalted butter
3/4 cup coconut sugar
1 large egg
1/4 cup black strap molasses
1/2 teaspoon cinnamon
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1//4 cup flaxseed meal
1/2 cup desiccated coconut
1/2 cup chopped dates
1 cup of dark chocolate chips / chopped chocolate or carob bits
2 cups spelt wholemeal flour
2 cups rolled oats
Preheat your oven to 180 degrees. Line 2 baking trays with baking paper.
Cream the butter, coconut sugar and molasses with an electronic mixer. Add your egg and mix until combined. Turn off the mixer while you add all your seeds, cinnamon, desiccated coconut, dates and dark chocolate. Mix until combined and then add your oats followed by your spelt flour. Your mixture should like the picture below.
Using a spoon scoop out large bowls of mixture and roll into a ball and place on the baking tray, Lightly squash the ball of mixture with the palm of your hand.
Place in the oven for around 15 mins until they just start to brown. Remove from the oven and allow to cook. These taste amazing warm as the chocolate is still gooey