There's a cookbook from America's Test Kitchen that's all about cookies. I love taking their recipes and making them vegan and healthy. These are chewy and so full of goodness, you will find yourself making them over and over.
Makes 28 cookies
5 tablespoons vegan butter substitute, softened
6 tablespoons coconut sugar
1/4 cup Suzanne's Specialties brown rice syrup
2 teaspoons pure vanilla extract
1/8 teaspoon sea salt
generous pinch ground cinnamon
1 cup old-fashioned rolled oats
1 cup sprouted whole wheat flour, farro flour or whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened dried cranberries or cherries
1/4 cup unsalted, raw pumpkin seeds
1/4 cup unsalted, raw sunflower seeds
1/2 cup pecan pieces
1/2 cup dark, non-dairy chocolate chips (I love Lily's Sweets Chocolate Baking Chips)
Preheat oven to 350oF and line 2 cookie sheets with parchment.
Using a stand mixer or a hand mixer, whip together butter substitute, coconut sugar, brown rice syrup, vanilla, salt and cinnamon until creamy. Mix in oats, flour, baking powder and soda to form a soft dough. Fold in dried fruit, nuts, seeds and chocolate chips until well-incorporated.
Drop by tablespoons onto line sheets, leaving about 2 inches between cookies. With wet fingers, gently press the cookies into round shapes. Bake for 12-14 minutes, rotating the trays midway through baking. Take the cookies out when they are still soft to ensure a chewy cookie. They will firm as they cool.