Like most moms, I am always on the lookout for a great new recipe that the kids (and husband) will like – enter the Cosmic Power Cookies. One morning, a long while back when I was flipping through the newspaper (yes, remember newspapers, the way we got our news before Twitter, Facebook and the Internet) and happened upon this great cookie recipe.
Cosmic Power Cookies. Full of healthy ingredients, they could almost be a granola bite. They are healthy and delicious!! The local natural food store, Planet Organic Market also has them in their bakery section but making them at home is always better.
These cookies or granola bites, are great for having around for the lunch bags (they are nut free 🙂 ), pre or post sport activity, or for a snack on that afternoon hike.
I do love the fact that this recipe uses molasses as a compliment sweetener to the sugar and an organic, unsulphured product is the best to use for highest nutrient content.
Nutritional tip: Molasses is the product resulting from the refining process of sugar cane. So unlike white refine sugar, it is high in its nutrient content. Iron, calcium, magnesium, B6, selenium and potassium.
With the May Long Weekend in our sights, these just may be in my backpack as I take in a hike this long weekend. We tend to forget sometimes that we live only hours from one of the most beautiful areas in the world. The Rocky Mountains. I know I take that for granted and my plan this year is to get out and see more of what is in my backyard.
So I hope that you can find time to get out and explore, enjoy some fresh air and sunshine this long weekend with your family and just make sure you pack these little bites to take with you!
Are your kids interested in cookies all the time? Like for Breakfast? You can find the perfect recipe here, Cookies for Breakfast.
2-1/4 cups quick oats
2 cups spelt or whole wheat flour *
1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup shredded coconut
1/4 cup flax seeds
1 cup cane sugar ( but I usually reduce this to 3/4 cup)
1 tbsp cinnamon
2-1/4 tsp sea salt
1-3/4 cups chocolate chips
1-1/4 cups raisins or dried cranberries (optional)
1/4 cup water
1/4 cup molasses
3/4 cup coconut oil, melted
1 cup almond, soy or coconut milk
Combine all the dry ingredients into your mixer or a large bowl if you do not have a mixer. Add the wet ingredients and mix on slow speed until combined. Once combine take your cookie scoop if you have one and portion out cookies on baking sheet. Flatten the cookies a bit before baking.
Bake at 350F (180C) for about 24 minutes.
Store in an airtight container. These can also be frozen.
* NOTE – you can replace the flour with a gluten free blend (I used Cloud 9 Gluten Free Baking Mix) but will need to increase the water to 1/4 cup plus 2 tbsp.