Powerhouse Cookies
Very healthy and so tasty, these cookies are perfect as a snack to take along for any outdoor activity or to enjoy as a dessert. Be sure to make extra as they disappear fast!
Ingredients
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup wheat germ
- 1 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. ground Himalayan pink salt
- 1/2 cup butter, softened
- 1/3 cup coconut oil tips & tricks
- 1 cup brown sugar
- 2 large free-run eggs
- 2 tsp. pure vanilla extract
- 1 1/4 cups rolled oats
- 1/2 cup butterscotch chips
- 1 cup dried cranberries (substitute dried blueberries)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
Directions
- Preheat oven to 350ºF.
- Line 2 baking sheets with parchment paper or silicone mat; set aside.
- In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
- In a large bowl, beat together butter (*see footnote), coconut oil and brown sugar until smooth and creamy; stir in the eggs and vanilla.
- Add the flour mixture into the butter mixture and stir until the dough is just combined.
- Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined.
- Shape dough into 1 ½” balls or drop by heaping tablespoonful onto the prepared baking sheets, leaving about 2” apart; press to flatten slightly.
- Transfer to the preheated oven and bake until lightly golden at the edges, about 12 minutes.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Footnote: Substitute ¼ cup apple sauce mixed with ¼ cup butter for the ½ cup butter asked in the recipe