Everything Cookies

Everything Cookies

Have you ever tried the Cosmic Cookie from Planet Organic? Well if you have, you know that they are dynamite, full of seeds, sugar, spelt flour and canola oil, but yummy. Super calorie dense as you may imagine. I used to make them years ago when I seemed to burn through calories like crazy. Since going gluten free, I haven’t had a cosmic cookie in ages.

My office is right by Planet Organic which means I am there often. Whenever I stop at the deli for lunch or a coffee I still drool a little when I look at them from the other side of the glass. Today I decided it was time I recreate them, remove the gluten, reduce the sugar and take out the canola oil and soy milk. I might say the mission has been accomplished and they taste pretty much identical.

Everything Cookies

Now obvs I can’t call them Cosmic Cookies so I am calling them Everything Cookies because they have everything in them that you could possibly want in a cookie. Like chocolate, duh and oats, coconut, flax, chia, maple syrup and well, everything.

Everything Cookies

Makes 32 cookies

  • 2 1/2 cup oats
  • 1/2 cup oat flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup ground flaxseeds
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup chopped pumpkin seeds
  • 1 cup raisins
  • 1 cup chocolate chips
  • 1/2 cup applesauce
  • 1/2 cup almond butter or natural peanut butter
  • 1 teaspoon vanilla
  • 1 chia egg (1 heaping teaspoon of chia mixed with 3 tablespoons of warm water)
  • 1/2 cup pure maple syrup
  • 2 Tbsp. molasses
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, oat flour, ground flaxseeds, cinnamon, baking soda, sea salt, pumpkin seeds, raisins and chocolate chips.
  3. In a small bowl combine the chia and water and allow this to gel. Add the applesauce, almond butter, vanilla, maple syrup and molasses to the chia gel. Stir to combine. Mix this mixture into the dry ingredients until completely combined.
  4. Divide the batter into small mounds using an ice cream scoop and press down slightly. Bake for 10 – 12 minutes. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to cool completely.