The power cookie at Whole Foods was always a indulgent snack for me when I was at school in Vancouver so when I found a recipe to recreate it I was hooked! The Whole Foods cookie was HUGE but I would eat the whole thing since it was so delicious. Oats, seeds, molasses, chocolate…what is not to love! These are a little on the heavier calorie side, even though they aren’t your average sugar filled cookie, so in order to cut down on calories I make these a little smaller. It’s enough to satisfy my hungry and my afternoon sweet tooth.
Recipe notes: This recipe makes MANY cookies, so if you want a smaller batch for just you, be sure to cut it in half. If you are gluten free be sure to use Bob’s Red Mill 1:1 flour instead of spelt flour. These keep well in the freezer and I just pull one out for my afternoon snack.
Ingredients:
2 1/4 cups oats
2 cups spelt flour (or Bob’s red mill 1:1 GF flour will work)
1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup shredded coconut, unsweetened
1/4 cup flax seed
1 cup cane sugar
1 tablespoon cinnamon
2 1/4 teaspoons sea salt
1.5 cups dark chocolate chips
1 1/4 cups raisins
1/4 water
1/4 cup blackstrap molasses
3/4 cup canola oil
1 cup soy milk (almond milk would work too)
Directions:
Preheat oven to 350°F. Line two baking trays with parchment paper.
Combine dry ingredients : from oats to raisins. Then combine wet ingredients: from water to soy milk.
Stir the dry and wet ingredients together until just combined.
Portion cookie dough using 1/4 cup measure and place on the baking tray. Gently flatten the cookies.
Bake for 24 minutes or until lightly browned. Continue until all dough is baked into delicious cookies!
Do you have an indulgent “healthy” snack you keep coming back to? Let me know!
In health & happiness,
Dr. Karen