I’m not going to apologize for my brief hiatus from blogging. For my less than consistent summer posts or my fewer-than-average recipes.
I’m just going to make it up to you right now with this…
The ULTIMATE Cookie
Based on my first love, the vegan Gypsy Cookie from Toronto’s Bunners Bakeshop…The Ultimate Cookie was born in a late post-pinot-noir baking frenzy.
It’s vegan and whole food based but still definitely an indulgence as all good cookies should be.
Its not fancy by any standard and its definitely rough around the edges…but that’s what makes it perfect to me.
· 2 1/4C old fashioned rolled oats
· 2 C spelt flour
· 1 C sunflower seeds
· 3/4 C pumpkin seeds
· 1/2 C unsweetened shredded coconut
· 1/4 C chia seeds
· 1 C sucanat
· 1 tbsp cinnamon
· 2 tsp sea salt
· 1 ½ C vegan dark chocolate chips (mini ones are the best if you can find them!)
· 1 1/4 C dried naturally sweetened cranberries
· 1/4 C blackstrap molasses
· 3/4 C melted coconut oil
· 1 1/2C unsweetened almond or soy milk
Directions: (left unchanged from my late night scribbles, hehe)
Preheat your oven to 350 degrees.
Mix your dry ingredients in one bowl, wet ingredients in another, add wet to dry and stir.
Line 2 big baking sheets with parchment paper. I used a 1/3 measuring cup to scoop the dough and then flattened them out with my hand until they were about an inch thick. Like delicious hockey pucks!
Place sheets in the oven and bake for 25-35 minutes or until brown (I baked them on the longer side because I like them crunchy).
My batch made about 24 BIG cookies
Cool on a rack then store in the fridge.
…soooo we’re cool now right? 😉