Brent Kearney

This cookie recipe has evolved over the past year or so, after a friend sent me this one (thanks Court!). I think that Pandora has finally perfected it. Enjoy!

Ingredients:

• ½ cup coconut oil*
• ¼ cup brown rice syrup, agave nector or other sweetener
• 2 eggs
• 2 tsp vanilla

∗Applesauce can be substituted for the coconut oil, and you can blend water with a banana instead of eggs.

• 1 cup whole wheat flour
• ¼ cup hemp flour or hemp protein
• ¼ cup ground flaxseed
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

• 1 ½ cups Rogers Porridge Oats (or just rolled oats)
• ½ cup chopped nuts and/or seeds, and/or dried fruit∗
• ½ cup chocolate chips or raisins

∗Coarsely chopped almonds or pecans, dried apricot or cranberries, sunflower or pumpkin seeds are all good!

Preheat oven to 385°F. Cream coconut oil & sweetener, beat in eggs & vanilla (I put them all in a food processor). In a separate bowl combine flour, flax, hemp, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients, stirring until combined. Mix in oats, nuts, and chocolate chips. Shape cookies onto a parchment paper-lined baking sheet, and bake for 12 minutes.

This recipe is suited for baking at an elevation of 1500m above sea level. For lower elevation, you should add more baking powder, decrease the temperature, and decrease the amount of liquids (see High-altitude baking for an explanation). Although, they are pretty dense cookies and don’t expand much while baking anyways.

Enjoy!