Kitchen Sink Whole-Grain Cookies

Recipe from http://lifemadesimplebakes.com

Husband-Tested in Alice’s Kitchen

Makes 20 (3-inch diameter) cookies

These cookies are just scrumptious.  These were originally called breakfast cookies, but I think of them more of a treat to be enjoyed with a hot cup of coffee or tea. When I first made them, I used the exact measurements for the sugar and maple syrup.  We thought they were plenty sweet and next time, I will use less of each. They would be a great addition to any picnic basket or lunchbox.  Because there are quite a few ingredients, I would suggest making a few batches of the dry ingredients and then storing two batches in jars or bags in the fridge.  Then, when you are ready for a little pick-me-up, just add the “wet” ingredients and bake.

1 cup walnuts

1½ cups old-fashioned rolled oats

¼ cup steel cut oats (or ¼ cup more old-fashioned rolled oats.)

1/3 cup whole-wheat flour

½ cup ground flax seed meal

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup almond butter or peanut butter

1/3 cup liquid coconut oil*

¼ cup (or less) coconut sugar* or brown sugar

¼ cup (or less) maple syrup or agave

2 large eggs, room temperature

1½ teaspoon vanilla extract

½ cup dried raisins or cherries or currants

¼ cup unsweetened shredded coconut

½ cup chopped nuts (walnuts, pecans, hazelnuts or almonds) and/or bittersweet chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper or silicone baking mat and then set aside.  Pulse the walnuts in a food processor until a coarse meal or flor forms; transfer to a large bowl.  Add the oats, whole-wheat flour, flax meal, baking soda, salt, and cinnamon.  Whisk to combine.  Add the almond butter, coconut oil, sugar, maple syrup, eggs, and vanilla extract.  Using a large spatula, mix until a sticky dough forms.  Fold in the dried fruit, coconut and nuts or chocolate chips.  Allow the dough to rest for 5 minutes.  Scoop the dough onto the prepared baking sheets. Lightly press the dough down to flatten a bit (about 3 inches in diameter.) They won’t spread out much at all during baking.  Bake for 7-9 minutes or until the edges become lightly golden brown in color.  Remove from oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.

*Notes:  If using coconut sugar, allow it to dissolve, in the warm coconut oil for 5 minutes before proceeding with the remaining steps.

Nutritional Information:

(I used the CalorieKing app) 1 of 20 cookies = 248 calories/ 3.5 grams fiber; 1 of 24 = 206 calories/4.2 grams fiber