These cookies are chock-full of goodness and almost all of the ingredients are produced in Canada. They are chewy with a hint of sweetness and have a delightfully surprising crunch from the millet. You can easily make these cookies vegan by substituting milk for a non-dairy substitute like almond or soy milk. For even more flavour and nuttiness, toast all of your nuts and seeds to bring out their natural crunch.
Whole Grain Power Cookies
~Adapted from The Four Seasons Hotel Power Cookies
2 1/4 cups (203g) rolled oats
1 3/4 cups (242g) Flourist Sifted Red Spring Wheat Flour
1/2 cup (100g) Flourist Millet
1 cup (133g) sunflower seeds
1 cup (120g) pumpkin seeds
1/2 cup (50g) shredded unsweetened coconut
1/3 cup (50g) flax seeds
1/2 cup (76g) brown sugar
2 tsp cinnamon
2 tsp salt
1 cup (175g) chocolate chips
1 cup (160g) dried blueberries or cranberries
3/4 cup coconut oil, melted
1 cup milk or non-dairy substitute
1/4 cup (80g) molasses
1/4 cup water
Preheat oven to 350. Line a baking sheet with parchment paper.
Combine all the dry ingredients (rolled oats through to dried blueberries) together in a large mixing bowl and combine all the wet ingredients (coconut oil through to water) together in a separate bowl. Add wet ingredients to the dry and mix until just combined and there are no pockets of dry flour.
Using 1/3 cup measuring spoon, scoop batter onto prepared baking sheets and flatten cookies gently with the palm of your hand. They will not spread out so you can put them close together. Bake for approximately 15-18 minutes or until lightly brown. Cookies will be moist and chewy, do not overcook.