Mmmmm... cookies!

Cosmic Cookies from the Planet Organic Cookbook

Poor Gordon has been sick as a dog for the past ten days, despite rallying for a Thai food outing on his birthday. Right now he barely has a voice! If you know Gordon, you know how rare it is to see him rendered unable to speak. I consider it nothing short of a miracle that I have thus far not been infected by this nasty bug going around.

In a wifely effort to be kind and caring, I made cookies last night. I've been wanting to try these for a while, and despite the rather healthy-sounding ingredient list, they were REALLY good! Really. Trust me! The recipe is quite vegan but I used milk chocolate chips and defiled it. YUMMY! Yes, the batter looks a little strange, but fear not, it all turns out well in the end.

 I am trying to resist eating one for breakfast...

Here's a link to the recipe on the Planet Organic website, since the formatting below is a tad screwy. My friend got me the cookbook for Christmas 2009, and I use it all the time!

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Cosmic Cookies

We debated long and hard on whether or not to reveal this secret recipe. By far our most popular cookie, in one week the Edmonton deli sells more than 1500!

Ingredients

2 1/4 cups	Quick cooking oats 560 ml
2 cups	Spelt flour 500 ml
1 cup	Sunflower seeds 250 ml
3/4 cup + 2 tbsp	Pumpkin seeds 210 ml
1/2 cup	Shredded coconut, unsweetened 125 ml
1/4 cup	Flax seeds 60 ml
1 cup	Granulated cane sugar 250 ml
1 tbsp	Cinnamon, ground 15 ml
2 1/4 tsp	Sea salt 11 ml
1 3/4 cups	Dark chocolate chips 430 ml
1 1/4 cups	Raisins 310 ml
1/4 cup	Water 60 ml
1/4 cup	Blackstrap molasses 60 ml
3/4 cup	Canola oil 180 ml
1 cup	Soy milk 250 ml

Method

1.	Preheat oven to 350˚F. Line baking trays with parchment paper.
2.	In a large bowl, combine dry ingredients, everything from oats to raisins. In a separate large bowl, combine wet ingredients, everything from water to soy milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by hand) until just combined. Do not over mix.
3.	Portion cookie dough using a 1/3-cup measure and place onto lined baking tray. Gently flatten cookies before baking. Bake for 24 minutes or until lightly browned. Yields 24 cookies.