NATURE COOKIES:* makes about 3 dozen cookies
1 cup whole wheat flour (I use King Arthur white whole wheat flour)
2 cups old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
1/2 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp Celtic sea salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup honey (I like using raw honey)
1 large egg
2 tsp vanilla extract
3/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup unsweetened coconut, shredded
2 tbsp hempseeds
1/4 cup high-quality dark chocolate chips
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Cream the unsalted butter and honey together in the bowl of a stand mixer (this is the one I own and love,) and the egg and vanilla extract, and mix to combine. In a smaller separate bowl whisk together the whole wheat flour, rolled oats, baking soda, ground cinnamon, and salt together. Add the dry ingredients to the bowl of the stand-mixer, until just combined.
Gently fold in the chopped walnuts, sunflower seeds. pumpkin seeds, coconut, hempseeds, and chocolate chips.
Line a cookie sheet with parchment paper (I like to use unbleached parchment paper.)
Using a cookie scoop, scoop the nature cookie dough on to the prepared cookie sheet. Using the palm of your hand gently press down the cookie dough to form a round circle (basically a cookie shape.)
Place the cookie sheet into the refrigerator for 20 minutes.
Preheat the oven to 350°F.
Remove the cookie sheet from the refrigerator and place it directly into the fully heated oven. Bake the nature cookies for 10-12 minutes (it will vary depending on how cold your cookies are), or until they are golden on the edges and a little under-cooked looking on the top.
Let the cookies sit on the hot cookie sheet for 5 minutes before transferring them to a wire cooling rack.
Keep the nature cookies in an airtight container for up to a week, if they keep that long.
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