Last Updated on July 5, 2016 by Jennifer Pallian BSc, RD
The situation is this: summer is happening. It really is. I don’t know how it became July, but it is upon us and I am doing my best to pump the brakes and have more fun.
Which means, for me, saying no to stuff. A lot of stuff. Projects, media events, social stuff. Watching the news at night. No, no, no and big fat no.
It’s a very powerful word, I can see now why my 3-year-old likes it so much.
I’m not ungrateful, I’m honoured and a little bit surprised by every request and invitation. I’m just being choosy. Because my littlest peanut is now 9 months old and in my mind he’s still a newborn. He’ll only be a baby for a little while longer. Gulp.
So we got a membership at a local botanical garden, and have been spending our afternoons with toes in grass, playing catch and eating cherries. Trying to take it a bit more slowly. Be more present.
These cookies are healthy with bunny ears because any cookie worth eating is not eaten for its health benefits. They are packed with seeds and oats and oat flour and cocoa nibs – lots of good ingredients – and also butter. And chocolate. Because we are not animals.
The bottom line with any cookie is that it should be delicious or not eaten at all, and these are definitely delicious, “healthiness” notwithstanding.
Best enjoyed in the grass with bare feet while saying no to something.
Note: I make oat flour myself in my Vitamix from steel cut oats. You can substitute whole wheat flour if you prefer.
"Healthy" Cookies with seeds and currants
- 1 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup all purpose flour
- ⅔ cup oat flour
- 1 cup large flake oats
- 1 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup sunflower seeds
- ¼ cup flaxseeds
- ¼ cup raw pumpkin seeds pepitas
- 2 tbsp chia seeds
- ½ cup cocoa nibs
- ½ cup currants
- 5 oz finely chopped chocolate
- Preheat oven to 375ºF.
- Beat butter with sugars in standing mixer until light and fluffy, about 2 full minutes. Beat in eggs, then vanilla.
- In a separate bowl, whisk together flour, oat flour, salt, baking powder and baking soda. Add to butter mixture with mixer speed on low until well incorporated. Beat in remaining ingredients (reserving some chocolate and pumpkin seeds for topping, if desired) until just combined.
- Roll dough by 2 tablespoonful-sized balls between hands and place 3" apart on baking sheet. Flatten balls slightly with your palm, then top with a piece of chocolate and a few pumpkin seeds, if desired.
- Bake for about 8 minutes, until golden at edges but slightly underdone in the middle. Cool on pans for 2 minutes then transfer to wire racks to cool completely.