Several years ago, while visiting my daughter, Ariel, in California, I tried an amazing cookie that was born at “The Red Radish”, a vegan/vegetarian restaurant where my daughter was working. She was able to take the recipe with her when she left the restaurant and over the years, it’s evolved a bit. In fact, we made some major changes to it today and the result was amazing.
You can watch Ariel make the cookies in the video below:
And of course, here is the recipe:
Everything But the Kitchen Sink Cookies
1 c oil (coconut, grapeseed, olive)
½ c real maple syrup
½ c molasses
2 T tahini
3 C rolled oats
2 c whole grain spelt or other flour
1 t baking soda
1 t baking powder
2 t kosher or sea salt
¼ c raw sugar (I almost think this can be left out, but I haven’t tried yet)
2 T ground flax seeds
1 c raisins or other dried fruit
1 c pumpkin or sunflower seeds
1 c chocolate chips or chunks
Mix the wet (first 4) and dry (next 7) ingredients together in separate bowls. Combine the wet and dry ingredients together.
Add the fruit, seeds, and chocolate and mix well.
Tightly pack the bowl of a small ice cream scoop with batter, then turn it out onto a parchment paper-lined baking sheet. Space the cookies ~3” apart.
Bake at 350°F for ~15 minutes, or until lightly browned and the middle does not look raw.
Allow the cookies to cool completely on the baking sheet (they will fall apart until cooled). Then, dig in!! Store in an air tight container.