Speltmeal Chia Coconut Cookies

Can cookies be healthy? Packed with “IT” health food ingredients—chia seeds, coconut oil and spelt flakes—these cookies look healthier than they taste. In other words they are scrumptious! The chia, pumpkin and sunflower seeds give the cookie a nice crunch, while the raisins, vanilla and brown sugar provide lots of “yummm”.

I have tried a few variations like Sugar Free (using date paste instead of brown sugar) and a more decadent chocolate chip and pecan version. Scroll down for tested variations.

I wanted to try spelt flakes in place of oats because I had some sitting in the pantry, and they have a nuttier flavour than oats. Spelt is a an ancient grain that is a member of the wheat family. I was also running low on butter so thought I’d try replacing some with coconut oil. The result is a hearty, satisfying treat.

Ingredients

• 1.5 cups whole wheat flour
• 1.5 cups organic spelt flakes
• 1/2 cup dried organic coconut flakes
• 1/3 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup raisins
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup butter
• 1/3 cup coconut oil
• 1 cup brown sugar
• 1 egg
• 1 tablespoon vanilla

Directions

1. Combine flour spelt, coconut, seeds, baking powder, baking soda, salt and raisins until well combined.

2. Beat butter and coconut oil in a separate mixing bowl.

3. Add sugar and vanilla and continue mixing until well blended.

4. Add egg and mix until blended.

5. Gradually add in dry ingredients on low. You may have to mix by hand at the end as the batter gets thicker.

6. Preheat oven to 350 F

7. Scoop out 1 heaping tablespoon per cookie onto greased sheets and press down with a fork.

8. Bake at 350 for 10-13 minutes. Cool on rack.

Ingredient Variations

Try one or a few of these ingredient substitutions – I have tried all of them with great results.

1. Replace 2/3 cup of butter with 1/3 cup butter and 1/3 cup peanut butter. (keep the 1/3 coconut oil as is.)

2. Vary butter and coconut oil: 1/2 cup butter, 1/4 cup peanut butter, 1/4 cup coconut oil.

3. Replace 1 cup brown sugar with 1 cup date paste (I pureed 250g dried, pitted dates and 1/4 cup water using the directions from the Slightly Steady blog)

4. Replace pumpkin, sunflower and chia seeds with 1 cup of chopped pecans.

5. Replace 1/2 cup raisins with 1/2 cup chocolate chips – my ultimate favourite chocolate chips are these fair trade and organic ones from cocoa camino.