Dark Chocolate Chip Power Cookie

These cookies are a delicious detour en route to finding the perfect cookie. My friend John set me on a mission to recreate the Avocado Chocolate Chip Cookie from Hello Toast Restaurant in Kamloops, BC. After one big fail (which people said was good, but too different from the original for me to be happy with it), these are a crunchier version of what will eventually be the perfect cookie. They are seedy and filled with dark chocolate chips. But I’m looking for a cookie that is crunchy on the outside, and softer on the inside…. and the experimenting is fun and delicious.

So these are awesome, just not what I was looking for. So if you are looking for a crunchy, seedy power cookie, these might be just what you’re looking for.

The recipe I based these on is found here. I replaced some of the flour with ground seeds, used darker chocolate, and omitted the raisins and nuts.

What you need:

• 1/2 cup butter 
• 1 cup brown sugar
• 1 egg
• 1/3 cup milk or almond milk
• 4 teaspoon vanilla extract

• 3/4 cups all-purpose flour 
• 1/4 cup ground pumpkin seeds
• 1/4 cup ground sunflower seeds
• 2 tablespoons ground flax
• 1/2 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup large-flake rolled oats

• 2 tablespoons whole flax seeds
• 1/4 cup sesame seeds
• 1/4 cup whole pumpkin seeds
• 1/2 cup unsweetened coconut
• 3/4 cup good quality dark chocolate chips

What you do:

1. Pre-heat your oven to 375°F (190° C). Line baking trays with parchment paper.
2. Melt the butter in a small pot on the stove or in the microwave. Let it cool to room temperature.
3. Add the sugar to the cooled butter and mix. Whisk in the egg, then add the milk and the vanilla extract, and mix until it is combined.
4. Add the flour, ground pumpkin seeds, sunflower seed and flax, as well as the salt, baking powder, baking soda, cinnamon, and oats to the wet ingredient mixture. Mix to combine evenly.
5. Mix in the whole flax seeds, sesame seeds, pumpkin seeds, coconut and chocolate.
6. Use an ice cream scoop to portion the batter on the parchment-lined baking tray. Using a fork dipped in water, gently squish the cookies until they are about two centimetres thick.
7. Bake for 15 minutes or until the cookies are slightly golden. Place the cookies on wire racks to cool. Store in an airtight container, or freeze for a few weeks.