Oatmeal Energy Cookies
Author: Sarena Shasteen
Serves: 18 cookies
- 1 cup white-whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dairy-free buttery sticks (2 sticks of Earth Balance)
- ½ cup packed dark brown sugar
- ½ cup sugar
- 2 large eggs (see post above for egg-free option)
- 1 teaspoon vanilla extract
- 2½ cups quick oats
- 1 cups raisins (chopped in a food processor or with a knife)
- 1 cup raw sunflower seeds
- 1 cup sweetened shredded coconut
- Preheat your oven to 350ºF.
- In a medium bowl, whisk together the flours, baking soda, and salt.
- In a mixing bowl, cream the buttery sticks and sugars with a hand mixer or stand mixer until light and fluffy.
- Beat in the eggs and vanilla, scraping down the sides of the bowl as needed.
- Add the flour mixture to the sugar mixture and beat just until combined.
- Stir in the oats, chopped raisins, sunflower seeds and coconut just until combined.
- Drop the dough by the level ¼-cup (I use my ice cream scoop) onto baking sheets about 1½ inches apart.
- Bake until they are golden brown and soft to the touch, about 18 minutes, rotating the cookie sheets halfway through.
- Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/oatmeal-energy-cookies
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