Dark Chocolate Chip Power Cookie

chocolate chip oat and seed cookie - trustinkim

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.


Mom’s Oatmeal Cookies with Chocolate Truffles

For Christmas I received a huge bag of chocolate truffles – so yummy, but even after sharing, way too many to eat.  So I pulled out Mom’s old faithful chocolate chip oatmeal cookie recipe.  Growing up we didn’t have many sweets, but often we were lucky enough to get some of these.  Mom’s original recipe called for margarine, but I’ve used butter, which I’m sure she would also do nowadays.  These turn out crunchy on the outside and chewy on the inside – the perfect oatmeal cookie, if you ask me. . . and my siblings, and all the neighbourhood kids from way back when.  Back then I thought it was unfair that the other kids always had Ding-dongs and Twinkies, but of course I now realize that I was the lucky one, to get home-baked cookies!

What you need:

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1/2 teaspoon vanilla

1 & 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups rolled oats

1/4 cup chopped walnuts

3/4 cup chopped chocolate truffles (or the old-school traditional, chocolate chips)

What you do:

1.  Cream the butter and sugars until light and fluffy.  Beat in the egg until fluffy, then beat in the vanilla.

2.  Combine the flour, baking soda and salt and mix into the batter.

3.  Stir in the oats and nuts. (add chocolate chips now if you are using them)

4.  Drop be teaspoonfuls onto a baking sheet.  Place a few pieces of truffle on top of each cookie.

5.  Bake at 350F for 12 minutes.

These keep well in an airtight container for a few days, or you can freeze them.  The recipe makes about 3 dozen cookies, and doubles easily if you need a bigger batch.