These power cookies are jam-packed with oats and nuts, but still have a enough sweetness to satisfy your sweet tooth
Full of nuts, dried fruit and seeds, these hearty cookies are sure to cure that afternoon hunger strike
1/2 cup butter (or can substitute coconut oil)
1/2 cup brown sugar
1/4 cup honey
1/4 cup molasses
1/3 cup milk (we 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
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
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 temperature.
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.
You can freeze these cookies on parchment trays and, once frozen, you can throw them into a ziplock bag. Then, whenever you feel an urge for a power cookie, grab 1-2 from the bag, throw them in the oven and voila! A delicious treat is ready in 15 minutes.