And if you're still feeling guilty about making and eating a cookie for breakfast, you can always leave out the chocolate chips... as if! Just think of it this way: there's no preservatives or weird fake additives in the mix, and you were going to work out anyways... right?
Extremely Epic Cookies
Makes 20 meal-worthy cookies
1 ¼ cups quick oats 1 cup spelt flakes
1 cup oat flour
¼ cup ground flax seed
1/3 cup soy protein isolate
¼ tsp baking soda
1 tsp stevia extract powder
1 tsp cinnamon
2 tsp sea salt
¼ cup molasses
1/3 cup canola oil
1 ¼ cups soymilk
1 tbsp vanilla
1/3 cup sugar
1/3 cup brown sugar
1/3 cup brown sugar
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup slivered almonds
½ cup coconut
1 cup dark chocolate chips ½ cup cacao nibs
½ cup raisins
½ cup Craisins
¼ cup dark chocolate M&Ms (or vegan equivalent)
2 tbsp diced candied ginger
- In a medium bowl, mix together oats, spelt flakes, flours, flax seed, soy isolate, baking soda, stevia extract, cinnamon and salt. Set aside.
- In a large bowl, beat together molasses, oil, soymilk, vanilla and sugars.
- Add the dry mixture and stir until combined, then fold in the seeds, almonds, coconut, chocolate chips, cacao nibs, raisins, Craisins, M&Ms and ginger.
- Cover with plastic wrap and refrigerate a minimum of 1-2 hours, or overnight.
- Preheat oven to 350°F. Line two baking trays with parchment paper.
- Scoop out large balls of dough onto the sheets and gently flatten.
- Bake one sheet at a time for 24 minutes. Cool on the sheets 10 minutes then move to a wire rack.
Calories: 324.3
Total Fat: 16.1 g Cholesterol: 0.2 mg
Sodium: 320.4 mg
Total Carbs: 42.4 g
Dietary Fiber: 4.4 g
Protein: 8.0 g
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