Have you ever experienced that moment when you perfect the most incredible recipe? I have. It was a great feeling but one that certainly came with a lot of errors, epic-fails and me wracking my brain to problem solve. The issue was I kept getting a cookie that was too dense and too “hard”. After altering the recipe (five times) and most importantly decreasing the baking time, I got it. PS it totally pays to have friends like Jenn and Courtney who offer up baking advice! Here it is…the perfect Super. Seedy. Chocolate Chip. Cookie.
Oh and hey mama’s! You can send these little guys to you children’s school. It’s loaded with protein but it totally no-nut friendly!
What are some things that I love about this cookie?
- Vegan friendly. ‘Nuff said.
- Flax-water Replacement. Instead of using an egg to bind and moisten my cookie, I used a flax-water replacement. Yup, that’s right you can use 1 tbsp ground flax meal + 2.5 tbsp water to replace one egg. Voila!
- Seedy. Healthy and compact, seeds are amazingly nourishing. They often packed with protein, fibre, iron, vitamins and omega-3 fatty acids. In this cookie I use: hemp hearts, pumpkin seeds and sunflower seeds.
- Sweet, but not too sweet. I originally started off this recipe using 1/2 cup each of sugar and brown sugar. Coupled with the chocolate chips, it was just way too sweet for me. I also knew that if I offered it to my niece with reduced sugar, she probably wouldn’t notice. So why bother? I reduced the sugar to 1/3 cup of white and brown sugar and it’s great.
- Healthy fats. I chose to use a plant-based fat, canola oil, for this recipe. There’a s few reasons why:
- Canola oil is extremely neutral in taste. This means, the flavors from your ingredients are never masked.
- I’m a prairie girl. Using canola oil means I’m supporting my local economy and most importantly our local family-farmers. Did you know, canola oil is 100% Canadian.
- Canola oil is economical – yes, this Dietitian is on a budget!
- Lastly, canola oil means more to me than it simply being a fat. Towards the end of my summer I was invited to join the Canola Eat Well team at Canola Camp. I learned a lot about the agriculture industry that I didn’t know about before. A few things: growing canola allows farmers to nourish their soil (it gives back nutrients), it sustains our bees that are often busy producing honey for us and provides livestock with high quality protein for their feed. Quite honestly canola is life-sustaining. I’m still working through my journal (and brain) to really articulate what my experiences were like at camp to share with you, so stay-tuned.
- Recipe tip: did you know that when a recipe calls for a solid fat to be melted you can often use canola oil instead? This works easily for cakes and muffins. Use this conversion chart.
In the mean time, bake these cookies. Pour yourself a glass of milk.
- ⅓ cup canola oil
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tbsp flax meal
- 5 tbsp water
- ½ tsp baking soda
- 2 tsp hot water
- ½ cup whole wheat flour
- ½ cup white flour
- ½ cup large-flake rolled oats
- ½ tsp baking powder
- ⅓ cup chocolate chips (dairy free for vegan option)
- ½ cup dried cranberries or raisins
- 1 cup seeds or nuts (your choice; I do a mixture of sunflower seed, pumpkin seeds and hemp seeds)
- Preheat oven to 350 degrees F.
- Soak flax meal in water. Ensure you’ve mixed it thoroughly with a fork. Let it stand 5 minutes.
- In another small pinch bowl stir together baking soda in hot water. Set aside.
- In a large bowl or in your stand mixer, combine canola oil, white sugar and brown sugar until well mixed.
- Add in your flax and water mixture. Stir to combine.
- Add in the baking soda and water mixture. Sitr to combine.
- In a separate bowl combine the remaining dry ingredients. Once thoroughly combined add this dry mixture to the wet ingredients. Give this all a whirl with your mixer or beater – be sure not to over-mix!
- Drop a spoonful of batter at a time onto a non-stick pan (I prefer to use parchment paper).
- With your fingers, lightly press the cookie-dough rounds so they are slightly flat (see photo above). These cookies wont run or expand much!
- Bake for 10 minutes (important: do not over bake).
- Makes approximaly 30 cookies.
Please note all opinions in this post are my own. I have not received compensation for this post.
– With Love, Carrots and Cake,