Author Notes
My mom, my grandma and I absolutely love desserts and always love making new delicious sweet treats! The very first dessert recipe my mom taught me was homemade cookies. Once I learned the basic cookie recipe, I wanted to experiment! Since I was a little girl I have always loved cooking in the kitchen with my family and cookies have always been my favorite dessert; they remind me of my childhood. My mom and my grandma and I were all cooking one night and I wanted to make cookies, however I didn't want the same old cookie. I have a passion for food and the human body, so I love making healthy but yummy food! So I looked at all my cookie recipes and we brainstormed to create a fun new recipe! These cookies are so delicious they are moist and so flavorful, plus they contain antioxidants, fiber, omega 3's and many more health benefits! These cookies have everything you love about dessert but they are so much more than that :)
These are so versatile! You can substitute the butter for unsweetened applesauce, use different flours, and use different nuts and seeds. Possibilities are endless! —Shawna
Ingredients
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2 1/4 cups
almond flour
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1/4 cup
ground flax-seed meal
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1 1/4 teaspoons
baking powder
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3/4 teaspoon
baking soda
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/4 teaspoon
ground cloves
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1/4 teaspoon
salt
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1/2 cup
butter (1 stick room temperature butter)
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2
eggs
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1/4 cup
molasses
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1/4 cup
low fat greek yogurt
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1 tablespoon
lemon zest (zest about one lemon)
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1 tablespoon
freshly grated ginger
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1 teaspoon
vanilla extract
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1 1/2 cups
old fashioned oats
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1 cup
raisins
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1 cup
dried cranberries
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2 cups
chooped pecans, walnuts, slivered almonds
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1 cup
dark chocolate chips
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1 cup
unsweetened shredded coconut
Directions
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Line your baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
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Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, a few minutes. Then beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger, lemon zest and vanilla and beat until smooth. Reduce the mixer speed to low and add in the flour mixture slowly to make a sticky batter. Fold in the oats, raisins, cranberries, nuts, chocolate chips and coconut.
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Drop rounded tablespoons on the baking sheets and chill for 30 minutes to make the batter stiffer. Preheat the oven to 375 degrees.
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Once cookies have chilled, bake them for 10-12 minutes, until the cookies are golden brown but still soft. They need to cool for a little before messing with them because they are ooey and gooey!
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