oatmeal raisin sun seed cookies with almond butter
5th Sep 2010Posted in: Text 0
oatmeal raisin sun seed cookies with almond butter

I’m prone to hearty cookie cravings about every few months – especially in the winter season. By ‘hearty’ I mean ‘mighty’ – a cookie with powerful, wholesome ingredients and no fluff. Something that could sustain you through thick and thin, long days, piles of snow and rugged trails. I made these ‘oatmeal raisin sun seed cookies with almond butter’ one weekend, and then realized that I probably made too many for my little self to be solely responsible for (cookies don’t stand a 24 hour chance of surviving in my house). So I brought them to work with the caveat that they are “really good for you breakfast cookies” so as to not get anyone’s hopes up for a sugary confection that would thrown them down into a blood sugar crash before their third cuppa jo.

The guys at the office aren’t even close to the same edge of health-consciousness that I am, so I was expecting to hear comments about ‘lack of sweetness’ and ‘consistency of sawdust.’ But, much to my surprise, these little nuggets of goodness were a hit. “These are effing amazing cookies!” one guy said. “I’m going to get another one. Can I get this recipe for my wife?”

I stared in disbelief at the request, mainly because I had just whipped this little puppies up sans recipe. However, the recipe was fairly simple, so I decided to post it here for posterity.

oatmeal raisin sun seed cookies with almond butter

2 bananas – mashed
1 jar (16 oz) of almond butter (I used Maranatha’s raw&creamy)
2 TBS Vanilla
½ – ¾ cup maple syrup

1 tsp baking soda
1tsp salt
1 tsp + cinnamon
3.5 cups of oats (half blended into a flour)
2.5 cups of millet (half blended into a flour)

1.5 cups raisins (or more)
½ + cup sunflower seeds
(could certainly add chocolate chips!)

1. mix wet ingredients
2. mix dry ingredients
3. mix wet + dry ingreds togetha, then mix in the raisins, etc.
4. spoon to cookie sheets (these generally don’t spread, just FYI)

Preheat oven to 350.

Bake 12-13 mins.

Allow to cool – then put in a container in the fridge (makes them more moist).

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