15 Nov All-You-Need Cookie

Finally! A cookie creation that is a delicious accomplishment! Cookie implies a decadent dessert, but the All-You-Need cookie is fully loaded with nutrition and fibre that can be eaten at anytime of the day. What it’s NOT loaded with is sugar.  The not-so-secret ingredient is molasses. Not only does it give the cookie a taste of gingersnaps (my fav) but molasses is low glycemic – it digests slowly which helps to stabilize blood sugar levels. Molasses offers amazing nutrition to boot! It contains vital vitamins and minerals such as iron, calcium, magnesium, vitamin B6, selenium and potassium. Since molasses isn’t as sweet, there is some added coconut sugar (also low glycemic) but I tend to cut the amount in half. If you are really watching your sugar intake, cut it out completely. As you begin to cut out sugar from your diet, your palate will become more discerning and will appreciate the subtle sweetness. Molasses is usually sweet enough 🙂

I also celebrate the fact this cookie contains the most nutritious nuts and seeds such as walnuts, almonds, coconut flakes, sunflower seeds, chia, flax and sesame seeds!  Flax helps to bind the cookie, so there is no need for eggs. I use fermented and dehydrated oats in this recipe (which increases their digestibility) but there is no need to do so.

Eat this cookie and feel satiated, it’s honestly the best!

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All-You-Need Cookie

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Course

Desserts, Kids, Snacks

Cuisine

Gluten free, Vegan, Vegetarian

Season

Autumn, Winter

Prep Time

20-30 minutes

Cook Time

10-15 minutes

Servings

cookies MetricUS Imperial

Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1 cup Oat Flour Blend oat flakes in a blender to make flour
• 1/2 cup Oat Flakes
• 1/2 cup walnuts sliced or chopped small
• 1/4 cup coconut sugar I often use 2 TBSP for lower sugar content
• 1/4 cup coconut flakes
• 3- TBSP mini chocolate chips
• 2 TBSP cacao nibs
• 2 TBSP sunflower seeds
• 2 TBSP sesame seeds roasted is optional but delicious!
• 2 TBSP chia seeds
• 2 tsp cinnamon
• 1 tsp ginger powder
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 TBSP flaxseeds 2 TBSP water, mixed together
• 1/4 cup nut butter or coconut butter the drippier the butter, the better
• 1/4 cup coconut oil or grass fed butter
• 1/4 cup molasses
• 1 tsp vanilla extract
• 2 TBSP Almond milk or water quantity depends on how dry the batter is

Course Desserts, Kids, Snacks Cuisine Gluten free, Vegan, Vegetarian Season Autumn, Winter Prep Time 20-30 minutes Cook Time 10-15 minutes Servings cookies MetricUS Imperial Ingredients Dry Ingredients 1/2 cup almond flour 1 cup Oat Flour Blend oat flakes in a blender to make flour 1/2 cup Oat Flakes 1/2 cup walnuts sliced or chopped small 1/4 cup coconut sugar I often use 2 TBSP for lower sugar content 1/4 cup coconut flakes 3- TBSP mini chocolate chips 2 TBSP cacao nibs 2 TBSP sunflower seeds 2 TBSP sesame seeds roasted is optional but delicious! 2 TBSP chia seeds 2 tsp cinnamon 1 tsp ginger powder 1/2 tsp sea salt 1/2 tsp baking powder 1/2 tsp baking soda Wet Ingredients 1 TBSP flaxseeds 2 TBSP water, mixed together 1/4 cup nut butter or coconut butter the drippier the butter, the better 1/4 cup coconut oil or grass fed butter 1/4 cup molasses 1 tsp vanilla extract 2 TBSP Almond milk or water quantity depends on how dry the batter is

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Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon sheets. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
2. In a large mixing bowl, whisk together all of the dry ingredients. In another medium sized bowl, whisk together the wet ingredients, including the flax.
3. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
4. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
5. Bake cookies for 13-15 minutes until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.