The antioxidant goodness of 100 percent unsweetened chocolate joins up with coconut, pumpkin, and hemp seeds in this wheat-free cookie.
- 1 large free-range egg (or equivalent of egg substitute)
- 2 tsp. vanilla extract
- ½ cup xylitol
- ½ cup softened virgin coconut butter (or dairy butter)
- ¼ cup 1% milk
- 1 cup roughly ground rolled oats
- 1 cup rye flour (or whole wheat flour)
- 1 tsp. baking powder
- ¼ tsp. sea salt
- 1 tsp. each: cinnamon and nutmeg
- ½ cup (or more) roughly chopped unsweetened baking chocolate
- ½ cup roughly chopped pumpkin seeds (or sunflower or walnuts)
- ¼ cup each dried coconut (wide flakes rather than shredded)
- ¼ cup dried or fresh hemp seeds (either hulled or toasted is fine)
Note: Try your own combinations of seeds and nuts—almonds, sunflower seeds, sesame seeds—just so it adds up to 1 cup of seeds and nuts.)
- Preheat oven to 375 degrees
- Use a coffee grinder, food processor or blender to lightly grind the oats into flour. Mix dry ingredients (except for chocolate and nuts) thoroughly in one bowl.
- In a separate bowl, blend together all the wet ingredients, plus the xylitol.
- Stir the dry ingredients into the wet mixture until no dry parts remain. Add an extra 2–3 tablespoons of water if the mixture is too dry.
- Stir in the chocolate shards, pumpkin and hemp seeds, and coconut.
- Place soupspoonfuls of batter on a greased cookie sheet and bake 15–20 minutes, or until golden around the edges.
Makes approximately 2 dozen cookies.
Now It's Your Turn: What's your favorite healthy chocolate chip cookie recipe?
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