Our family was visiting my sister one afternoon, and she asked if we’d like a cookie. *uh, yeah*! When I think of cookie, I usually envision a smaller, two-bite kind of cookie, more of a dessert than a snack. But what she delivered was quite more than the delicate, after-dinner cookie I had imagined. It was substantial and not cloying, leaving us feeling satisfied more than a cookie could. It was more of a snack – and cookie – put together! Could I call it a snooki(e)? Nooo, we know where that would take us (and I haven’t even watched an episode).
All the drive home my mind was on developing another healthy, delicious snack cookie. Something like my Super Charge-Me Cookie, but without nuts, or at least with a nut-free option. Of course when I got home, the testing rounds began. With one nibble, all I could think was “these are monster good“!!! And, when I had my testers try them, one of them reported back with “Monsta, marvelous, magnificent, more-ish!”, which I used in the recipe intro…
Monsta, marvelous, magnificent, more-ish! These are jam- packed with healthful ingredients, and even though these are not your dessert kind of cookies, they will give that sweet tooth something to sing about!
1/3 cup organic extra-virgin coconut oil
1/4 cup pure maple syrup
¼ cup brown rice syrup (or more maple syrup)
2 tbsp coconut sugar or other unrefined sugar (optional, I often omit it, see note)
1 – 1½ tsp pure vanilla extract
1 cup light or sifted spelt flour
3/4 cup oat flour (see note)
2 tsp baking powder
½ tsp cinnamon (or ¼ tsp freshly grated nutmeg)
¼ tsp sea salt
½ cup unsweetened shredded coconut
2 tbsp flax meal (or 1 ½ tbsp ground white chia)
1/3 cup pecans or walnuts, lightly broken or chopped (for a nut-free version use ¼ cup of sunflower seeds)
¼ cup hemp seeds
¼ cup pumpkin seeds (or sunflower seeds if not substituting for pecans, above)
Preheat the oven to 350°F. Line a baking sheet with parch- ment paper. In a mixer fitted with the paddle attachment, combine the co- conut oil, maple syrup, brown rice syrup, sugar (if using), and vanilla. Mix on low speed to incorporate for about a minute. In a separate bowl, combine all the dry ingredients, except the nuts and seeds, and stir well. Add about half of the dry mixture to the wet mixture. Churn with the mixer to start to incorporate, and then add the re- maining dry mixture, as well as the nuts and seeds. Continue to stir on low speed, just until the mixture comes together and forms a dough on the paddle. Scoop spoonfuls (11⁄2 to 2 tablespoons in size; a cookie scoop works very well but isn’t essential), and place on the prepared baking sheet. Bake for 14 minutes, then remove from the oven and let the cookies cool for about a minute on the bak- ing sheet. Transfer to a cooling rack to cool completely.
If This Apron Could Talk: The unrefined sugar is optional— the cookies are still sweet and tasty without it, so if you don’t want to use any granulated sugar of any sort, then omit it. But, for a slightly sweeter taste, you can include the 2 table- spoons of sugar.
Savvy Subs and Adds: If you prefer another oil to coconut, feel free to do so, just use a slightly scant measure. Feel free to add 1⁄4 cup of raisins, dried cranberries, or other dried fruit to the dry ingredients. You can include it as an addition, or as a replacement for some of the seeds or nuts.
Extra Tips: (1) One of my girlfriends gave me a tip that she first pulsed the seeds and nuts before adding to the batter – so they would be better ‘disguised’ for her kiddos. I gave it a try, and it worked beautifully. Thanks for the clever suggestion Sara!
(2) When I make these, I use a smallish cookie scoop and over-fill it, and then press it on to the parchment, like a big scoop of ice cream! What is fun about that technique is the cookies keep these nooks and crannies and edgy bits… making them just a little more monstacular. 🙂 Once, I scooped and baked them ‘tidier’, and my husband said “I like them better with all the imperfect edges“. I agreed! (and that doesn’t happen often, lol!) There’s something about baking them up with those nibbly edges that you just want to snap off and eat. And, I’m notorious for doing just that.
Enjoy the cookies guys! 🙂
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Finally, thanks to Ricki Heller for including this recipe in her Wellness Weekend!