I made up the name Mighty Cookies because these little gems are just packed with fiber and flavor. I’m not saying they’re good for you, but as far as cookies go, these aren’t so devilish. The recipe I adapted called them breakfast cookies, but really, what a poor way to start the day.
Have these for dessert, after a good meal, dipped in whole milk, eaten slowly and with little ones you love. The chewy, dense texture is satisfying and though they be small, they are … well, mighty. Enjoy!
Adapted from Allrecipes
1 cup walnuts
1/2 cup old-fashioned rolled oats
1/4 cup oat bran
1 cup whole wheat flour
1/2 cup ground flax meal
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup almond butter
1/4 cup coconut oil, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup raisins
2 oz dark chocolate, chopped (or 3/4 cup chocolate chips)
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Pulse the walnuts in a food processor several times to chop; continue processing until they are ground fine; transfer to a bowl. Mix in the rolled oats, oat bran, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
Combine the almond butter, coconut oil, honey, egg, and vanilla extract in the food processor and process to blend the ingredients well; transfer the almond butter mixture to a large bowl. Mix the raisins and chocolate chips in with the walnut-oatmeal mixture and then fold into the almond butter mixture. The dough will be thick!
Use a cookie scoop or tablespoon to form the dough into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.