Crisp and energizing describes this jicama salad. Any Mexican or Asian cuisine pairs incredibly nicely with it.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Additional Time: | 10 mins |
| Total Time: | 42 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup flax seed meal
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup dried cranberries
- ¾ cup unsweetened shredded coconut
- ½ cup coarsely chopped pumpkin seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
- Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
- Substitute half the white flour for whole wheat flour if desired. Wheat germ or oat bran can be used instead of flaxseed meal. I often use sunflower seeds instead of pumpkin seeds for a change up. For an extra boost, replace one egg with 1 tablespoon of chia seed gel. For softer cookies, use quick cooking oats and remove the white sugar.
- Slightly under baking the cookie produces a chewier cookie; cooking them longer will make them crispier and drier. You may need to adjust your oven temperature based on your cookie sheet, oven, or altitude. Do a trial batch and adjust accordingly.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 41 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made these today and they turned out great. I took some others advice and cut out the white sugar, ( my husband is diabetic) it was never missed. I also didn’t have whole wheat flour so I substituted 1/4c. almond flour that I had on hand. I did use coconut oil for half of the butter, again trying to make some healthier changes. I think this recipe is such a winner that minor substitutions go unnoticed. This is a definite keeper. It made 36 cookies and at 12min in the oven were perfect.
These cookies have become the new family favorite! I make the dough and freeze it in ready-made cookie balls, so my family can bake them fresh.
I live in BC and know the trail. Inspired me to make them. They are like chocolate chip cookies on steroids. A keeper!
As a fellow West Coaster how could I not try these cookies out when heading out onto the trails? I made these two days ago, my partner had two right away and then snatched a third off the cooling rack before they made it to the cookie tin. I made the recipe as shown, my coconut was toasted but it was what I had in the cupboard so in it went. I took them on a hike with friends yesterday and they were enjoyed by all. I love the cookie as is but I can see that a little less sugar would work as others have suggested and think pretty much any seed/fruit/chocolate combination that you have in the house will also work. Really excellent cookie, thanks for the recipe.
These are as good as all the five star reviews say they are. I left out the coconut and added an extra 1/2 cup of raw pepitas to compensate. Also used only white flour (didn’t have whole wheat). Soft, chewy, with a crispy edge. Cinnamon adds such a great flavor!! I made giant cookies (8 per cookie sheet) and made 24 overall. So good!
Awesome! Will make again, replaced white sugar with brown sugar. Nice and soft days later. Keep in a zip lock bag in the fridge.
Great recipe. I love that I can use all kinds of wholesome things from my pantry.
Fantastic recipe!
Great mix of ingredients. Tasty cookie!
These cookies are SO good! I used 1 1/4 cups of coconut sugar instead of any of the other sugar called for in the recipe and I added walnuts, sunflower seeds and omitted the craisins. I made them huge and thick. Delicious!!
Delicious cookie! I didn’t have flaxseed so I used wheat germ. I also used white chocolate chips. This recipe is a favourite in my house.
Absolutely delicious!!
I added dates and only used 1/2 c butter by mistake! So good and yes I’d make them again!
Very good cookie. I made a half recipe with slight changes and got 24 good-sized healthy tasting yet decadent cookies. My only substantive comments are that you might want to double the salt, and I think they’d be too sweet if you actually used the white sugar (I did not). I used sunflower seeds instead of pepitas and added 1/4 cup chopped almonds; the sunflower seeds were delicious but the nuts were unnecessary. The recipe also adapted fine to the basic high altitude changes I always have to make. I did make two minor changes to increase the “healthiness”: I used all white whole wheat flour, and I decreased the butter to 1/3 cup with a few tablespoons of yogurt making up the rest. Those changes were fine, but since the recipe made more cookies than expected I might increase the butter back to 1/2 cup.
Made some variations, I used cocoa nibs instead of chocolate chips, raisins instead of cranberries walnuts instead of pumpkin seeds and ground chia seed instead of flax meal ! Great cookies, chewy and versatile based on what you have on hand!
I omitted the white sugar and added a bit of molasses. Also added currants instead of cranberries and some sesame seeds. I think next time I would add some nuts as well. I was looking for a real hearty recipe similar to one I tasted 8 years ago. This was close but not quite. IT was a good cookie and I will make it again
added walnuts, sunflower seeds
I love this recipe because it is very flexible with the ingredients. I replaced the 2 cups of semi-sweet chocolate chips with 1 cup of yogurt covered raisins and 1 cup of milk chocolate chips (cause it was what I had in my cupboard) and they tasted great! I also took half of the recipe and portioned out the dough to freeze. I used wax paper to separate the raw cookies from smashing together. I did 5 raw cookies about an inch apart from each other and made 4 rows, then put another piece of wax paper on top and rolled it into a log. I placed it into a zip lock freezer bag. When I want fresh cookies I just take out a few and bake them in my toaster oven. They still tasted as good as they did the day I mixed the dough! I love fresh out of the oven cookies! Thank you for posting & sharing this recipe!
This has become my family’s favourite cookie recipe. I make it all the time and used to send it off with my daughters to their University residence where it was a big hit – everyone asks for these cookies. My youngest daughter is gluten-free so I substituted the flour for gluten-free flour and substituted the whole wheat flour for more flax seed meal. I also skip the white sugar as the cookies are sweet enough with the brown sugar. They’re so delicious!
Oops ! Forgot to add the chocolate chips, and they were still amazing ! Love it the way the recipe is, or it would be easy to tweak to personal tastes. Could maybe use slightly less sugar. Definitely a keeper .
excellent cookies… i did use shortening instead of butter because i didn’t have the butter on hand but next time butter and they will be even better!!!