These cookies are awesome. They are soft, moist, and hearty. This is my adapted version from Planet Organic’s original recipe.
Yield: 24 large cookies
Dry Ingredients
- 3 cups old fashioned rolled oats (340 g/12 oz)
- 1¾ cups whole wheat flour (255 g/9oz)
- 1 Tbsp cinnamon
- 4 tsp baking powder
- 1 tsp baking soda
- 1 cup raisins (170 g/6oz)
- ¾ cup chocolate chips (114 g/4oz)
- ½ cup dry roasted sunflower seeds(60 g/2 oz)
- ½ cup dry roasted pumpkin seeds (60 g/2oz
- ¼ cup unsweetened shredded coconut (28 g/1 oz)
- ¼ cup ground flax (28 g/1oz)
- ¼ cup sesame seeds (28 g/1oz)
Wet Ingredients
- 2 cups water
- 1½ cups dates (about 34 Deglet Noor 226 g/8 oz)
- 2 small ripe bananas fresh or frozen (about 9-10oz before peeling)
- ½ cup nut and seed butter (170 g/6 oz) (how to make almond butter)
- ¼ cup regular molasses
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Add water and dates to VitaMix. Allow this to sit for at least 30 minutes to allow the dates to soften.
- Add the dry ingredients to a large mixing bowl. Mix well to distribute.
- When dates have softened add the remainder of the wet ingredients and blend until smooth.
- Add blender mixture to the flour mixture. Mix well to combine. The batter will be moist.
- Use a cookie dough scooper and portion dough into 1/3 cup measures and place on baking pan lined with parchment paper. Flatten with fork.
- Bake for 25-30 minutes.