A tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious!
2 cups rolled oats
1 1/2 cups whole wheat flour (may substitute sprouted flour for improved digestion or coconut flour for a gluten free option)
1 cup walnut or pecan pieces
1 cup sunflower seeds
1 cup dried cranberries or cherries
1 cup chocolate chips or chunks
1/3 cup shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon unrefined salt
1 cup melted coconut oil
3/4 cup warm honey
1/4 – 1/2 cup raspberry pulp reserved from juicing or making jelly, or substitute (see below)
1 1/2 teaspoon vanilla extract
In a large bowl, combine dry ingredients.
In a medium bowl, combine wet ingredients.
Have all ingredients warm or at room temperature.
This will help keep the coconut oil from firming up too soon and getting lumpy.
Pour wet ingredients into dry.
If dough is too sticky, refrigerate to firm it up for easier handling.
Form into 1 – 1 1/2 inch balls and place evenly spaced on a cookie sheet.
Bake at 375 F for 10-12 minutes, until cookies are soft set and bottoms lightly browned. Cookies will firm up as they cool.
Flatten cookies slightly before baking.
Cookies will spread only a small amount.
Makes around 40 large cookies (1 1/2 to 2 inch) or 60 smaller cookies (1 to 1 1/2 inch).
I like to use a mix of nuts and leave them in fairly large pieces.
Both cranberries and cherries blend well with the raspberry/chocolate flavor combination.
I prefer chocolate chunks over chips in this one because of the other large ingredients pieces.
If you don’t have raspberry pulp, you could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained.