Prep Time
15 minBake Time
7-9 minYield
3 dozen cookiesRating
/rating_on.png "1 Star")
/rating_off.png "4 Stars")
Loading...| 1 ½ cups (375 mL) Rogers Foods Porridge Oats & Ancient Grains | |
| 1 1/3 cups (325 mL) Rogers Foods No Additive All Purpose Flour | |
| ¾ cup (175 mL) shredded unsweetened coconut | |
| ½ cup (125 mL) raisins | |
| ¼ cup (60 mL) chia seeds | |
| ¼ cup (60 mL) hemp seeds | |
| ½ tsp (2 mL) baking powder | |
| ½ tsp (2 mL) baking soda | |
| ½ tsp (2 mL) salt | |
| 1 cup (250 mL) butter, at room temperature | |
| 1 cup (250 mL) coconut sugar | |
| 1 egg | |
| 1 tsp (5 mL) vanilla |
| 1. | Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mat. |
| 2. | In a medium bowl, combine, Rogers Foods Porridge Oats & Ancient Grains, Rogers Foods No Additive All Purpose Flour, coconut, raisins, chia seeds, hemp seeds, baking powder, baking soda, and salt. Stir together until ingredients are well combined. |
| 3. | In a large bowl, beat butter and sugar with electric mixer until blended. Beat in egg and vanilla. Gradually add flour mixture, blending on low speed until well combined. The cookie dough will be thick and you may prefer to complete the final mixing by hand. |
| 4. | Using a heaping tablespoon per cookie, portion mixture into 36 evenly sized balls and arrange on cookie sheets. Flatten each ball slightly with a fork. Bake until golden brown, 7 to 9 minutes. Let cool on cookie sheets for 5 minutes; remove cookies from pans to wire rack to finish cooling. |
| 5. | Variation: After mixing cookie dough, pat out on a lightly floured surface to ¼-inch (0.5 cm) thickness. Cut out cookies with a heart-shaped cookie cutter. Using a 3 inch (7.5 cm) tall x 2.5 inch (6 cm) wide cutter will yield about 20 cookies. An extra minute of baking time may be required. |
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