Do not be put off by the title, I couldn’t think of anything more fitting. This one is almost a meal in itself. I wanted not just a sweet treat but something that will fill those grumbling bellies between meals. I used my recipe for anzac cookies as a start, since they are well loved. They turned out very satisfying and though it has been 24 hours since I baked them, there are only two left! In this house that is a miracle. My friend Cindy thought that they would be good for breakfast as they are not too sweet.
These are not the perfect candidate for your High Tea with the Queen of England. However, I think that their rustic beauty shines through. Here I used half whole wheat pastry flour, alternately you can use just all purpose flour to equal one cup. To make this eggless I used ground flaxseeds. I think that it makes a great substitute, but if that doesn’t interest you just use one large egg. If you love ginger, add a bit more. I love that chewy, spicy flavor.
This is a forgiving recipe that can be made all by hand or with a mixer. I prefer to do it with just a wooden spoon for the sake of less cleanup.
1/2 cup all purpose flour or spelt flour
1/2 cup whole wheat pastry flour
1 tsp baking soda
1 tsp fine sea salt
1/2 cup (1 stick) unsalted butter or suitable substitute, melted & cooled
1/2 cup unrefined granulated sugar
1/2 cup unrefined brown sugar, such as muscovado
2 Tbsp blackstrap molasses
1 egg or (1 Tbsp ground flaxseed mixed with 3 Tbsp warm water)
1 cup old fashioned rolled oats
1 cup shredded unsweetened coconut
1/2 cup sliced raw almonds
2 Tbsp crystallized ginger, chopped fine
1 tsp fresh grated ginger
2 tsp cocoa nibs, optional (finely chopped cocoa beans)
optional garnishes:
turbinado or demerara sugar
wide flaked coconut, unsweetened
few grains of coarse sea salt, such as fleur de sel
Preheat oven to 350F and line a baking sheet with parchment.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the larger bowl, either by hand or a mixer, mix the sugars, butter and molasses until creamy. Add the egg or substitute and mix until well combined.
In the bowl with the flours add the oats, coconut, almonds, ginger and cocoa nibs (if using). Combine all the dry ingredients with your hands. Add to the wet ingredients and stir until combined. If too dry add a tablespoon of water at a time. The mixture should just come together, not too sticky.
Drop by tablespoons onto baking sheet. Using your fingers to push the ingredients into a ball and flatten slightly. Sprinkle a little, small, minute amount of coarse sugar, coconut and/or salt on the tops of the cookies.
Bake about 12 minutes.
Makes 24 cookies
{ 7 comments… read them below or add one }
Wow, these look intense. I might have to give them a whirl. I’m curious about the ginger flavor.
The ginger is awesome! If you try them, please let me know what you think.
Those look outstanding! You know, if peanut butter could somehow works its way in there, they’d keep you fuller longer!
These look like some amazing and healthfully-made cookies. Just what I need
@PeanutButterBoy, I am sure peanut butter would go well, just add a scoop! Everything is better with peanut butter, right?
@RecipeGirl, I think so. My boys scarfed them and wanted to know if I was making more today so they could have then for breakfast tomorrow.
What delicious cookies. Just great. And by filling, you mean because you’re compelled to eat 10 at a time right? Or is that not what you meant?
@duodishes: really if you could eat 10 I would be impressed. Thanks for your comments =)