2 1/4 cups quick oats
2 cups spelt flour
1 cup sunflower seed
3/4 cup pumpkin seeds
1/2 cup shredded coconut, unsweetened
1/4 cup flax seed
1 cup granulated unbleached cane sugar
1 tablespoon cinnamon
2 1/4 teaspoons sea salt
1 3/4 cups dark chocolate chips or carob chips
1 1/4 cups raisins
1/4 cup water
1/4 cup blackstrap molasses
3/4 cup canola oil
1 cup soymilk
- Preheat oven to 350°F.
- Line 2-3 baking trays with parchment paper.
- Combine dry ingredients; from oats to raisins.
- Combine wet ingredients: from water to soy milk.
- Stir dry and wet together until just combined.
- Portion cookie dough using 1/3 C measure and place on baking tray.
- Gently flatten cookies.
- Bake for 24 minutes or until lightly browned.