Friday, January 21, 2011

My Take on the 'Super Charged' Cookie

I've seen the recipe many places, but every time I see it, I've been seduced by its relative simplicity, healthfulness and the likely hood that all of the ingredients are currently in my pantry. Finally, I whipped up a batch for myself and I'm pretty pleased. I'll admit, this is indeed a 'healthy' cookie - not to be confused with some of the other more buttery decadent things you may have seen here. But for right now, this hits the spot just right.

Super Charged Cookie
adapted from Dreena's Blog and a Foodie Stays Fit

1 cup old fashioned oats
2/3 cup spelt flour
1/4 tsp (rounded) kosher salt
1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1 Tbs of mixed dried currants and cranberries
2 Tbs chocolate chips
1 tsp baking powder
1/3 cup pulverized chia seeds (I used my coffee grinder - you can also use flax meal, but I find it's flavor a little overpowering sometimes in baked goods and chia is a nice neutral flavor)
1/2 cup pure maple syrup
3 tbsp peanut butter (can use any nut, seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp olive oil (can also use canola - it's just what I had on hand)


  1. Preheat oven to 350°F.
  2. In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, carob or chocolate chips, and baking powder, and stir until well combined.
  3. In a separate bowl, combine pulverized chia, syrup, almond butter, and vanilla and stir until well combined. Stir in oil.
  4. Add wet mixture to dry, and stir until just well combined (do not overmix).
  5. Line a baking sheet with parchment paper (or grease with oil or spray). Scoop onto try (I have a handy disher that works great for this)
  6. Bake for about 10 minutes ( I bake with convection - 2-3 more minutes if you're using a regular oven). Do not overbake or they will dry out.
  7. Remove from oven and let cool on baking sheet for 1 minute, then transfer to a cooling rack.


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