These are a big, chewy, delicious treat of a cookie. The word ‘cookie’ doesn’t come close to what these are — filling, nourishing, and healthful in the way that few cookies can be, yet sweet and satisfying at the same time. Could be your new favorite snack.
Cookie history: I had something called an Aloha Cookie in a small, health-food bakery called The Hearthstone Bakery in Sherman Oaks, California in 1983. It was so delicious that I asked for the recipe. Understandably, the owner was somewhat reluctant to part with it, but gave me the ingredient list which I eagerly wrote down before he changed his mind. Like many altered or “borrowed” recipes, I’ve had to adjust the amounts somewhat but the following recipe is as close as I can come to the real thing. Sadly, the bakery no longer exists (I checked!) but the cookie lives on in this sincere copy!
You will need a muffin tin or two and paper cupcake liners.
2 c rolled oats
1 c soy flour
1 c raw sunflower seeds
1/2 c sesame seeds
4 c finely shredded coconut
1 1/2 c honey
1/4 c molasses
1 c lite olive oil
3 T almond extract
- Preheat oven to 325 degrees.
- Line the muffin tin(s) with the paper cupcake liners and set aside.
- Put the dry ingredients into a large mixing bowl and combine well.
- In a separate bowl, whisk or stir the wet ingredients together and pour over the dry ingredients in the bowl. Stir well.
- Using an ice cream or cookie scoop, scoop the cookie dough into the scoop, pressing it into the scoop firmly to eliminate air pockets and to compress the mixture gently into a ball. Drop each dough “ball” into the individual muffin papers.
- To garnish each cookie, press a whole almond onto the top, pressing gently but firmly.
- Bake for 10 – 15 minutes, or until top is lightly browned and looks toasty.