Makes 4+ dozen (tablespoon size) cookies
1 C organic pastured butter, softened at room temperature
1/2 C coconut sugar or maple crystals
2 free range eggs
1 t vanilla extract
1 C spelt flour*
1/4 C ground flax seed
1/4 C unsweetened shredded coconut
1/2 t baking soda
1 t baking powder
1/4 t sea salt
1/2 t ground cinnamon
1/4 t ground nutmeg, (freshly ground if you have it)
3 C organic rolled oats (GF if you’re going in that direction)
1 1/4 C raisins (golden and purple)
1/4 C sunflower seeds, roughly chopped (or pulsed in a food processor for 3 seconds)
1/4 C walnuts, roughly chopped (or these can be processed into a “flour” and added with dry ingredients above)
Preheat the oven to 350°F (175°C)
1. In a large bowl, cream butter and sugar together. Add eggs and extract and beat until smooth.
2. In another bowl, whisk together the dry ingredients up until the rolled oats (flour, flax seeds, shredded coconut, baking soda and powder, sea salt, cinnamon, nutmeg).
3. Stir dry ingredients into butter/sugar/egg mixture.
4. Slowly add the oats one cup at a time as you continue to stir. Continue till their done and then add raisins and sunflower seeds.
5. Using a tablespoon to measure, scoop out balls and place on a baking sheet with parchment paper. If you’re baking right away, put this baking sheet in the fridge for 15 minutes and then start scooping cookies onto another. You can freeze them on the baking sheets and when they’re hard enough, transfer them to a freezer ziploc bag or a container. You can then take these cookies from the freezer to the oven (just add a couple of minutes to the baking time).
6. Bake cookies for 12-15 minutes or until golden brown.