I’ve been having weird energy slumps and feeling sluggish these past few weeks so I decided to give my diet an overhaul. But you all know by now that I have an undying love affair with cookies. So cutting out refined carbs and white sugar made me a very sad girl. Until I rifled through my old collection of recipes and stumbled upon this gem of a cookie recipe from my natural nutrition days. Did you know that? I spent four months studying to be a natural nutritionist? True story. Which is maybe why when I’m feeling ugh I immediately blame what I’ve been eating.
This energy cookie recipe comes from my nutrition instructor Penny Ormsbee-Cossey who is a vivacious, lovely, wealth of knowledge who can help you with most any health imbalances you may be experiencing. She writes on her website good health starts in the grocery cart and I give a hearty three cheers! to that. And to these cookies too!
2 ¼ cups rolled oats
2 cups spelt flour (I used rice flour)
1 cup sunflower seeds
¼ cup pumpkin seeds
½ cup unsweetened coconuts
¼ cup flax seeds (I used ground flaxseed meal)
¾ cup sucanat (cane sugar)
1 tbsp cinnamon
1 tbsp salt
½ cup chocolate chips or carob chips (I use dark chocolate chips!)
1 cup raisins
¼ cup water
¼ cup molassess
¾ cup organic canola oil (I used organic applesauce)
1 cup milk (I used skim)
Mix everything together and bake at 350°F for about 15-20 minutes (15 for me). Makes 24 cookies (I made them tiny and got 60).