So, my coworker Leah shared this recipe with me the other day. It is fantastic, containing all the elements that make a recipe one of my favourites.
- It tastes great!
- It’s healthy
- It’s quick and easy to make
- Did I mention it tastes great?
I’ve decided to cut refined sugar and gluten out of my diet on a long-term basis, after consultations with a nutritionist, and noticing how much better I feel when I cut these two food elements out of my diet. That being said, I need to have some “go to” treats that taste like treats so I don’t feel I’m depriving myself. These cookies fit the bill! They are also packed with protein and so make a great snack.
So, without further ado: super nutritious Kitchen Sink Cookies (so-called because they contain a little bit of this and a little bit of that).
- 1/3 cup coconut oil
- 1/2 cup cocoa powder
- 1/3 cup agave or liquid sweetener of choice (I like honey and use less than what the original recipe calls for)
- 2 tbsp. chia seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 cup rolled oats
- 1/2 cup unsweetened, desiccated coconut
- 1/2 cup golden raisins (I use Thompsons)
- sprinkle of salt
1. Whisk together the coconut oil, cocoa, and agave syrup or other sweetener. Stir in the remaining ingredients.
2. Form into golf-sized balls & place on a parchment-lined cookie sheet.
3. Chill to firm. Eat frequently. ;)
I’m planning to try making these soon with dried sour cherries instead of raisins; I suspect the chocolate/cherry combo will be a winner!