Friday, March 1, 2013

Energy Cookies

Here is a great cookie that you can feel good about giving your kids {or enjoying yourself}
I think it's just the right amount of sweet and crunch.  I haven't run the calorie count  {I'm not sure I want to as all healthy things seem to be high in calories.}




1/2 cup pumpkin seeds
1/2 c. sunflower seeds
1/2 cup sesame seeds
2 Tbsp. flax seeds
4 c. flour {We used oat flour, but have also tried it with almond flour.  Coconut flour would
                 probably work too - or any combination of these.}
1 c. semi-sweet chocolate chips
2 c. rolled oats
1 tsp. salt
1 tsp. baking powder
1 c. oil {we used sunflower seed oil from Trader Joe's}
1 c. honey
1 c. raisins, plumped in 1 c. hot water

1.  Place 1 c. raisins in a bowl.  Pour 1 cup boiling water over to cover.  Let sit.

2.  Combine the pumpkin seeds, sunflower seeds, sesame seeds, and flax seeds and toast in a dry frying pan until they crackle.  Remove from heat and place in a large bowl.

3.  Add the rest of the dry ingredients to toasted seeds.

4.  Drain the raisins, RESERVE the raisin-water.

5.  Add the drained raisins, oil, and honey to the mixture.  Mix together with an hand held electric mixer.  Add reserved raisin water until you have a moist, stiff batter with no clumps of dry ingredients.  *You should be able to scoop up mixture with an ice cream scoop/melon baller.

6.  Scoop balls onto cookie sheet.  They do not spread, so you can flatten with the palm of your hand.
Bake at 350 for about 14 minutes or until edges begin to brown.

7. Cool 15 minutes.

These are suitable to make either big {4" in diameter} by using an ice cream size scoop or small {1" in diameter} using a melon baller size scoop.

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