If you haven't made your way over in time and missed out on the fresh batch, you can make your own and they'll be almost as good... food does always taste better when someone else cooks it don't you think?
Here is the recipe (adapted from Planet Organic) and although there are a lot of ingredients, this recipe is super easy. Even better, these cookies are pretty good for you on the cookie scale. They are gluten free (depending on the flour you use) and vegan (depending on your chocolate chip choice), the seeds and flax provide protein and healthy fats, and they keep you full longer than a regular cookie.
- 2 1⁄4 cups oats
- 2 cups spelt flour (I use a combo of rice flour, cassava flour, and buckwheat flour... any gluten free flour will do!)
- 1 cup sunflower seeds
- 3⁄4 cup pumpkin seeds
- 1⁄2 cup shredded coconut, unsweetened
- 1⁄4 cup flax seed
- 1 cup granulated unbleached cane sugar
- 1 tablespoon cinnamon
- 2 1⁄4 teaspoons sea salt
- 1 3⁄4 cups dark chocolate chips or 1 3⁄4 cups carob chips
- 1 1⁄4 cups raisins
- 1⁄4 cup water
- 1⁄4 cup blackstrap molasses
- 3⁄4 cup canola oil
- 1 cup soymilk (I use rice milk, but you could use almond milk too!)
- Preheat oven to 350°F.
- Line two baking trays with parchment paper.
- Combine dry ingredients : from oats to raisins.
- Combine wet ingredients: from water to soy milk.
- Stir dry and wet together until just combined.
- Portion cookie dough using 1/3 C measure and place on baking tray.
- Gently flatten cookies.
- Bake for 24 minutes or until lightly browned.