Peter Reinhart Energy Cookies

Peter Reinhart

Energy Cookies

Preparation info

• Difficulty

  Easy

• Makes

  5 dozen

  small

Appears in

top 1000

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

• About
  
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• Recipes
  
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• contents
  

What I was looking for was a crisp, chewy, substantial cookie that also tasted as good the next day. It must have surprise in each bite and a flavor that fills the mouth on more than one level. I also wanted a semblance of healthfulness.

Ingredients

• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ½ cup sesame seeds
• 2 tablespoons flax seeds
• 4 cups unbleached all-purpose flour
• 1 cup semisweet chocolate chips
• 2 cups rolled oats
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup canola oil
• 1 cup honey
• 1 cup raisins plumped in 1 cup hot water

• Snack
  
• Dessert
  
• Cookies
  
• Breakfast
  
• Vegetarian
  

Method

Mixing

Combine the seeds and roast or toast them in a dry frying pan until they crackle. Remove them from the heat immediately and place them in a large bowl. Add the rest of the dry ingredients. Drain the raisins, reserving the water, and add them to the bowl together with the oil and honey. Mix together with fingers, a large spoon, or with an electric mixer. Add water until you have a moist, stiff batter with no clumps of dry ingredients.

Baking

You should be able to scoop the mixture up with an ice-cream scooper or with a spoon. These cookies will not spread when baked, so press them down with a fork or the palm of your hand. This recipe is suitable for making large cookies, about 4 inches in diameter, but they may be smaller. Bake at 350°F. (300°F. in a convection oven) for approximately 14 minutes, until the edges begin to brown. Remove from the oven and cool for 15 minutes.

© 1991 Peter Reinhart. All rights reserved.