I find I’m often too busy to make, mix and bake the cookies I need (or want) all in one stretch, so I came up with a cool way to get it all done – on my time! These are really healthy and packed with flavor!
- 2 1/2 Cups flour (I prefer spelt, an ancient grain)
- 2 teaspoons baking soda
- 1/4 teaspoon iodized salt
- 2 Cups (any combination of the following) raw hulled sunflower seeds, unsalted pumpkin seeds, flax seeds, raw slivered almonds, rolled oats
- 3 Tablespoons cacao powder
- 1 stick unsalted butter
- 3/4 Cup nut butter (any type – peanut, sunflower, almond…whatever you have on hand)
- 1 large egg
- 1/2 Cup no sugar added apple sauce
- 1/2 ripe banana
- 1/4 Cup 100% maple syrup or honey
- 1 Cup dark chocolate chips or chopped dark chocolate bar
- 1/2 Cup chopped dates or figs
- 1 Cup diced cherries or dried cherries (can also use cranberries!)
- No preheating required
- In a medium size bowl, combine flour, baking soda, salt, nuts/seeds/oats and cacoa. Set aside.
- In large bowl, beat butter, nut butter, banana, apple sauce and syrup (or honey) until combined. Mix in egg.
- Slowly mix dry mixture into wet mixture until well mixed. Fold in chocolate chips and fruit.
- Tear off 2 large sheets of freezer paper the same size. You’ll need the entire width and about 8 inches of length. Set one aside.
- Using your hands, divide your cookie dough in half. Take one half of the cookie dough and roll into a long thin log. If you want perfectly round cookies, roll it around on the freezer paper to round it out, otherwise you can just roll it into a log shape or square it off for an interesting look later.
- Once you have the log shape you want, wrap the freezer paper around the cookie log and pinch the edges together.
- Using a piece of tape, tape the ends off. Complete the same process with the other half of the dough.
- Place in the freezer or refrigerator (be sure to mark it with the date and what it is)
- Bake at your convenience, remembering that cookie dough last a maximum of 5 days in the fridge and 6 months in the freezer.
- Pre-heat oven to 325 degrees F
- Lightly grease cookie sheet
- Using a sharp knife, cut the log every 1/2 inch and place unbaked cookies onto lightly greased cookie sheets
- Bake for 8-10 minutes or until golden brown. Enjoy!
Makes roughly 3 dozen cookies.