- 3/4 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup turbinado sugar
- 1 1/2 cups ground flax seed
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups Spelt flour
- 1 1/2 cups oats
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup dried currants or other fruit
- 3/4 cup Complement Protein or other protein powder (Optional)
Note: Want an extra boost of protein? Add 3/4 cup of Complement Protein in place of 3/4 cup of Spelt Flour.
Preheat the oven to 350 degrees.
Mix together the spelt flour, oatmeal, baking soda, and salt; set aside.
Beat the coconut oil with a whisk until smooth. You may have to microwave it to soften the oil a bit. Whisk in the sugars, then stir in the flaxseed. Add the applesauce and vanilla and mix until uniform.
Stir the dry ingredients into the wet. Fold in the currants.
Using an ice cream scoop, place large mounds of cookie dough on a greased cookie sheet. Flatten the cookies with your palm so they are about 3 inches across.
Bake for 16 minutes, turning the pan around about halfway through baking. Makes 15 large bakery-style cookies.
Read the blog post where this recipe originally appeared: Flax Desserts