A note about gluten-intolerance. My daughter, who is gluten-intolerant, can eat these safely. (That’s not to say all gluten-intolerant individuals would have similar results.) The gluten grains are sprouted and dehydrated prior to becoming flour. I also soak and dehydrate the rolled oats ahead of time.
- 1 cup coconut oil softened
- 1/2 cup raw honey
- 3 organic or pastured eggs OR 1/4 cup flax seed meal + 3/4 cup pure water to be egg free
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2-1/4 cups sprouted flour such as wheat, kamut, spelt, or emmer
- 1/2 cup chocolate chips
- 1/2 cup raisins or another 1/2 cup chocolate chips
- 1/2 cup crispy nuts chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 cup quinoa flakes or soaked-n-ready oats*
Cream together coconut oil and honey in mixing bowl.
In a small bowl, whisk together the flax seed meal and water thoroughly (if using).
Let sit for five minutes to thicken.
Add the flax seed/water mixture OR eggs to mixing bowl, along with vanilla, and beat.
Combine flour, baking soda and salt in a medium size bowl.
Fluff with fork.
Add to wet ingredients in mixing bowl and mix until just combined.
Add chocolate chips, nuts, coconut, and quinoa/oats flakes to mixing bowl.
Mix gently until just incorporated.
Drop by tablespoons full onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
For bar cookies: press mixture into (1) greased 9" by 13" pan or (2) greased 8" square pans.
Bake at 350 degrees for 20 to 30 minutes, until browned on top and inserted toothpick comes out cleanly.
© Copyright 2009-2010 by Wardee Harmon. All rights reserved.
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