Preheat oven to 350 degrees (convection) or 375 degrees (bake)
- 1 c butter (or 1/2 c butter + 1/2 c coconut oil)
- 1/2 c almond butter
- 1/2 cup evaporated cane juice sugar
Add and mix in til fluffy
- 2 Tablespoons molasses
- 2 eggs
- 1 1/2 tsp vanilla extract
Mix in thoroughly
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups whole wheat flour
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup raisins or dried cranberries
- 1/2 to 1 cup unsweetened coconut
- 1 cup coarsely chopped or broken walnuts
Using a spoon or cookie scoop, place dough in approximately 3 tablespoon portions on lightly greased cookie sheet...with space in between for spreading. I press the ball-shaped portions with my fingers to flatten slightly... Don't know that it's really necessary.
Bake for approximately 12-14 minutes, until lightly brown. Remove from oven, and after a minute or 2 to rest in the pan, move to a rack to cool completely before packing or storing.
Makes 36 - 40 cookies.
Nutritional value, per cookie: 200 calories, 12 g fat, 25 g carbohydrates (6 g sugar), 4.4 g protein
I pack 2 cookies per small ZipLoc bag for lunches and packed snacks. I find that they disappear much less quickly if they're bagged right away, instead of just put into the cookie jar!