Bird food cookies

or granola cookies, or as they are originally called Cosmic cookies.

Cosmic cookies
full of seedy goodness

You must have guessed these cookies contain tons and tons of mix ins, many of them seeds all of them yummy. Whenever I eat or make anything that has seeds in it, the boys call it bird food. So it’s no surprise these got rebaptised this way though their original name is Cosmic Cookies. There is pumpkin seed, flax seed and sunflower seed along with tons of other good for you foods like spelt and oats and chocolate chips and raisins and molasses and well you can read the ingredients.

I changed a few things from the original recipe. I used coconut oil instead of canola. All my reading suggests this is a healthier choice. Otherwise, we don’t drink soy milk so I use regular cows’ milk since it’s not raw and organic not the healthier option but you need to pick your battles.

I use my 1/4 cup cookie scoop instead of a 1/3 cup like suggested, this gives me about 38 cookies which considering how filling they are is much more reasonable. Oh and if you want to squish them (flatten but squish sounds more fun doesn’t it) wet your fingers and pat them to the desired thickness. Somehow this is much easier.

Cosmic Cookies

my changes are indicated above. The original recipe comes from a place in Edmonton called Planet Organic Market

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

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.


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