B.C. Cranberry and Chocolate Power Cookies

The words cookie and healthy so rarely go together, but this recipe seems to be one of those great exceptions.

I can't remember where or when I originally found this - most likely in the food section of the Vancouver Sun one day.  As I was cleaning out my drafts file where I keep ideas, I re-discovered it and decided now was the time to post.

Ned Bell, the executive chef of Vancouver’s Four Seasons, is the creator of this great cookie concoction and it's one of his favorite energy snacks when he's out on the ski slopes. It's also dairy free and if you use the buckwheat flour option is also gluten free.

Rarely do I post recipes I actually haven't made yet, but decided these cookies deserved the attention. I will be adding a comment on how they turn out for me soon as I am going to serve them with ice cream for our family's dinner and a movie night on Sunday - so be sure and check back. But until then, if you beat me to it and make them first, be sure and add your comments at the below.

Update - I have made these many, many times and will continue to. I have also given them as gifts to health conscious friends and family. This is one recipe I highly recommend. 

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Ned’s Famous B.C. Cranberry and Chocolate Power Cookies
Makes about 24 cookies

Ingredients - 

2 ¼ C             Quick cooking oats
2 C                 Spelt flour (or Buckwheat Flour)
1 C                 Sunflower seeds
¾ C plus 2 T  Pumpkin seeds
½ C                Shredded unsweetened coconut
¼ C                 Flax or hemp seeds
1 C                  Brown sugar (coarse) or cane sugar
1 T                  Cinnamon
2¼ tsp             Sea salt
1¾ C               Dark chocolate chips
1¼ C               Dried B.C. cranberries or dried B. C. Blueberries
¼ C                 Water
¼ C                 Molasses (I always use dark Blackstrap for extra flavour)
¾ C                 Canola oil
1 C                  Vanilla or regular Almond or Rice Milk (original recipe used Soy Milk)
Instructions - 

Preheat oven to 350 F (170C).

Line baking sheets with parchment paper. Combine all the dry ingredients in a large mixing bowl. Whisk together the water, molasses, canola oil and soy milk, and add to the dry ingredients. Mix together until just combined. Using 1/3 cup (80 mL) measurements, scoop onto the baking sheets and gently flatten cookies.

Bake for approximately 18 to 22 minutes, until lightly browned, do not overcook. (They are best moist and chewy.)


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