i was not sure if i was going to post this recipe, but it got such great reviews at an impromptu party last night that i decided that my wheat-free friend might want it! this is adapted from some cookbook of years past, but it is one of my favorite and most simple recipes to bake up: using only one bowl and mixing with your hands makes it fun, and the flavors are totally interchangeable. these cookies are hearty and decadent at the same time.
1 cup flour (whole wheat or spelt works)
1 cup quick oats
1 cup shredded coconut
3/4 cup packed brown sugar (or less if you like)
1/2 tsp baking soda
1/2 tsp salt
1 tsp spices (optional; maybe cinnamon, nutmeg, ground cardamon, allspice, etc)
1/2 cup unsalted butter, must be very soft. earth balance also works.
2 tbsp ground flaxseeds, mixed with 2 tbsp water
1 cup (total) of mix-ins (see note)
preheat your oven to 350. mix all dry ingredients together in a bowl, then add the butter and flax + water. if the mix is too dry you can add more water, but you want the batter to be just sticky, but not too mushy. when the batter is mostly cohesive, use your hands to make ping-pong sized balls, then flatten onto the cookie sheet. bake for 15 minutes, or until golden brown. this makes about 24 cookies.
for the mix-ins:
my favorite combination is chocolate chips and almonds, but i have also used goji berries, sunflower seeds, dried cherries, pumpkin seeds, raisins, other nuts, but anything else will also work. just keep the total to 1 cup, otherwise the batter will fall apart. my last batch was 1/2 cup chocolate chips and 1/4 cup almonds, and 1/4 cup of goji berries.