Recipe: Ned’s Power Cookie
By: Sarah Peters
YEW’s Executive Chef, Ned Bell, would like to share his delicious and energizing Power Cookie recipe with you. Don’t have the power to bake them yourself? Come into YEW and grab a few!
This locally sourced gluten-free delight includes: Dairy, Nuts, BC Cranberries & Blueberries, Dark Chocolate, Pumpkin & Sunflower Seeds, Local Honey, Chia & Flax Seeds, and Oats
6 Power Cookies for 16.5 or 12 Power Cookies for 30
Ned's Power Cookie
Yield: 24 cookies (using 1/3 cup measuring cup or size 16 scoop)
Ingredients:
2 ¼ cups Quick cooking oats
2 cups Spelt flour (or Buckwheat Flour)
1 cup Sunflower seeds
¾ cup + 2 tbsp Pumpkin seeds
½ cup Shredded unsweetened coconut
¼ cup Flax seeds (or Hemp Seeds)
1 cup Brown Sugar (coarse) or cane sugar
1 tbsp Ground Cinnamon
2 ¼ tsp Kosher or sea salt
1 ¾ cups Dark Chocolate Chips
1 ¼ cups Dried BC Cranberries (dried BC Blueberries also work really well)
¼ cup Water
¼ cup Molasses
¾ cup Canola oil (Flax oil or Hemp seed oil work as well)
1 cup Soy milk (vanilla or plain)
Method:
Preheat oven to 350’F Line baking sheets with parchment paper
Combine all the dry ingredients in a large bowl
Combine all the wet ingredients, and add to the dry ingredients
Mix together until just combined. Scoop onto the baking sheets, gently flatten cookies.
Bake for approx 18 to 22 minutes
(until lightly browned, do not overcook, they are best moist and chewy)