Ok, so it has been awhile since a recipe has been posted. The organic talk has been minimal as well because of all my recent travel. Lame excuse but for all those that travel you know how hard it is to eat smart. Organic life is tough enough because we live in a Partially Hydrogenated World and then you add travel and being on the road…ouch, that is a deadly cocktail.
So lets all ease back into better eating with an organic dessert. Baby steps right?
Makes: 3 dozen
3 cups spelt flour
1 tbs baking powder
1 tbs baking soda
1 tbs cinnamon (get the good stuff if you can-Chinese Cassia)
1 tsp sea salt (kosher will work if you don’t have sea salt)
1 1/2 cups (3 sticks) organic salted butter @ room temperature
1 1/2 cups turbinado sugar
1 1/2 cups succanat
3 eggs
1 tbs vanilla extract (use the good stuff)
3 cups dark chocolate or carob chips
3 cups steel-cut oats
2 cups natural flaked coconut
2 cups chopped organic pecan pieces
**REMEMBER THE RULE TO GREAT COOKING: GREAT INGREDIENTS**
Preheat to 350. Mix flour, BP, BS, cinnamon & salt together in a big bowl. Beat butter on medium speed till smooth & creamy, about 1 minute. Gradually beat in sugars, beat to combine, 2 minutes. Add eggs 1 at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart (cookies will spread out). Bake 17-19 minutes until edges are lightly browned (watch them closely – set the timer before 17 minutes to check on them).
Best served with fair trade organic coffee. Enjoy.
SB
