LAURI’S “GO-TO”, BEST COOKIES EVER!
1/2 cup honey or brown sugar (or a tad less for a less sweet treat)
1/2 tsp liquid stevia (again, a touch less for less sweetness)
½ cup coconut oil (or ¼ c butter and ¼ c coconut oil for less coconutty taste)
1 egg
1 tsp vanilla
1 tablespoon milk
1 cup whole wheat or rye flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
a large dash or two of nutmeg
1 cup uncooked quick rolled oats
¼ cup puffed millet
1 ½ tbsp. flax seed
1/2 cup guittard milk chocolate chips/chopped up (they are BIG!)
½ chopped toasted pecans
A handful of Heath toffee pieces (you can buy these in the baking aisle)
A dash of coarse ground sea salt
Directions:
– Preheat the oven to 350 degrees.
– Combine the sugar and stevia with an electric mixer.
– Cream the sugars with the softened oil or butter.
– Add in the egg, vanilla, and milk. Cream until smooth.
– In a separate bowl, sift together the flour, soda, baking powder, salt, cinnamon, and nutmeg. Mix slowly with the wet mixture until incorporated.
– Once smooth, stir in the oats, millet, chocolate chips, flax and pecans.
– Last…..sprinkle a couple dashes coarse ground sea salt and fold in lightly (if you like a little sweet and salty in your cookies)
– Using a spoon, drop rounded teaspoons about 2 inches apart on a cookie sheet, plain or lined with parchment paper.
– Bake for 8-12 minutes or until lightly golden around the edges. These cook pretty quick in my gas oven so keep an eye on ‘em!
These are awesome! Could probably add some cranberries or dried cherries from some more flavor too.