Hearty Chocolate Chip Cookie

Judi found this Hearty Cookie recipe and tweaked it a little; then I tweaked it, too. I took them down to Larry's family for his dad's birthday. They were a hit, yay! They are vegan, of course, but also gluten free, in case you need that. And just yummy, generally, with all the nuts and seeds.

This recipe makes about 16 cookies. Often I double it and freeze some of them before cooking so I just take them out and cook when we need more!


1 cup gluten-free rolled oats, blended into oat flour
1/2 cup almond meal or almond flour
1/2 cup gluten-free rolled oats
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons chia seeds
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup of flax
(If you like coconut, add some--up to 1/4 cup shredded. I don't like it and I didn't add it.)

1/4 cup "drippy" raw almond butter
1/4 cup tahini
1/4 cup pure maple syrup
1 tsp vanilla
up to 1/2 cup of water to achieve the right thick cookie texture in the batter

Most important ingredient!
1/3 cup dark chocolate chips/chunks


Preheat oven to 350F and line a baking sheet with silicone baking sheet.

Grind the cup of oats into flour. Very coarsely grind the pumpkin seeds and sunflower seeds. In a large mixing bowl, mix together all of the dry ingredients.

Add the wet ingredients EXCEPT the water. Add small amounts of water at a time (maybe a tablespoon or two). The batter should be VERY thick and hard to mix by hand, but it shouldn't be "dry."

Add the most important ingredient - chocolate!

Portion small balls of dough (just smaller than golf balls) onto the baking sheet, and pat them down. Bake cookies for 10-15 minutes.  Don't let them get too dark.

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