These cookies didn’t last long in my kitchen! They were the perfect crunchy and sweet accompaniment to a bowl of yogurt or ice cream. If you can’t already tell by the pictures, I made three variations of the cookies using the original batter: 1)topped with fresh raspberries and a cranberry/blueberry compote 2) dark chocolate chunks topped with drizzled honey 3) dark chocolate chunks topped with drizzled peanut butter
Berry Stella Cookies (recipe adapted from Eden Kitchen):
1 cup whole wheat pastry flour (or zentrofan fine wheat flour or all-purpose flour)
1 cup desiccated coconut
1 cup rolled oats
½ cup chopped mixed nuts (almonds, hazelnuts, cashews, macadamias)
¼ cup flax seeds, ground
½ teaspoon fine ground sea salt
¾ teaspoon baking soda
1 teaspoon vanilla extract
½ cup maple syrup
½ cup virgin coconut oil (I used a canola olive oil blend)
½ cup desired add-ins: dark chocolate chunks, raspberries (fresh or frozen), peanut butter
Preheat oven to 350°F/ 180°C. Position a rack in the upper third of the oven and line a baking sheet with parchment paper.
Finely chop the nuts until they resemble small bread crumbs. In a large mixing bowl, combine the flour, desiccated coconut, oats, nuts, flaxseed, salt and baking soda.
Add the vanilla extract, oil, and maple syrup and mix until well combined. If using cookie cutters scoop 2 tablespoons of the dough into each cutter following the instructions above. Otherwise simply roll the scooped dough into balls and flatten them a little.
Lightly press and small handful of frozen berries onto each cookie and bake in the upper third of oven for 13-15 minutes, or until golden on top and bottom.