The Best Cookie in the World

Courtesy of Jen A. in Colorado


1/3 cup melted organic butter or organic coconut oil works well (can do half and half)
2/3 cup Rapadura (evaporated cane juice sugar - Rapadura is the ONLY unfiltered cane juice sugar that still has ALL of its natural nutrients)
1/8 cup blackstrap molasses
1 beaten egg
1 1/2 tsp vanilla
1/2 tsp sea salt
3/4 tsp baking powder
1 cup whole wheat and/or spelt flour (sprouted grains and freshly ground is best)
1/2 cup flaxmeal and/or shredded coconut (fresh or dried)
3/4 cup walnuts, smashed or chopped
1/2 cup oats or multi-grain cereal
1/2 cup chocolate chips
Water (add a little if the batter is too dry)



I found the original recipe in a little newsletter called A Real Life back in a 1996 issue. Since then I have made some adjustments, which have only made it better! Just a side note, I am a nutritionist, so only the best foods go into my family - so you know it is healthy cookie! I always have to make at least 3 batches because they are gone so fast!


Preheat over to 375 degrees. Blend oil, Rapadura, and molasses well. Add beaten egg, vanilla, and salt. Stir in flour, baking powder, wheat germ, and grains. (Rub the baking soda through your fingers so it doesn't clump together.) Add walnuts and chips. Use a tablespoon to portion them out on two lightly oiled cookie sheets, flatten them a bit, and bake for 10 to 12 minutes. Makes 2 dozen.

See other recipes submitted by Chet Day