Abbie’s Favourite Cookies

These cookies are easy to customize to your own taste. Add any dried fruit, nuts, seeds, or chips that you want!
Prep time: min
Cook time: min
Total time: min
Yield: 40 servings

On the radio last week, they were having a contest to win tickets to see Brian Wilson – of Beach Boys fame – in concert. I actually thought that Brian Wilson died a long time ago, which is the reason I am rarely, if ever, upset by celebrity deaths. I often think that the death has happened already. In any case, today I learned that Brian Wilson is the same age as my mother-in-law, which seems a bit old to be singing Surfin’ Safari and Fun Fun Fun, but who am I to judge? You do you, Brian Wilson.

The concert itself is titled Brian Wilson Presents Pet Sounds – The Final Performance. That feels a bit ominous and if I were him, I probably wouldn’t want FINAL in the title of my performance, but perhaps it helps with the ticket sales. Who knows? I remember a few years ago I saw KC and the Sunshine Band on television – maybe it was American Idol? I don’t really remember – performing Get Down Tonight and to be frank, it was pretty grim. There is something inherently depressing about watching disco stars attempt to perform in the exact same way as they did in the 1970s. Change can be good, aging disco stars. Embrace the change.

In other local performance news, Wayne Newton is touring. I repeat: Wayne Newton is not only alive, but touring! I was even more shocked to hear that than the Brian Wilson news. Sadly, it appears that touring is something that Mr. Las Vegas needs to do since he is – allegedly – in financial distress, which should be a cautionary tale for anyone whose expenditures exceed income. Of course, if at any time you feel that you just cannot live without a peacock aviary and exotic animal menagerie, perhaps you might need a new financial advisor.

I just this moment learned that Judge Wapner passed away, at the great age of 97. Again, who knew he was still kicking? Certainly not me. RIP, Judge Wapner.

One thing I love very much about being part of a yoga community is that I get to make friends with people of all ages. I have many sweet young friends, and it is lovely to be able to celebrate with them as they go through their engagements, weddings, and pregnancies. At the moment, I know of four little yogis due to be born between April and July, which is exciting and happy news. I highly recommend becoming friends with such sweet young mamas, so as to share in a lot of joy and excitement.

One very special yogi was born back in November; her mama (HI ABBIE) is a wonderful, sweet friend of mine who I miss a lot, since she moved away a few years ago. I used to make these cookies for her, since they were her favourite. In my head, I always call them Abbie’s Cookies. Last week another young yoga friend had a birthday, and so I baked these cookies for him; I kept the base the same but added in lots of healthy extras, because he’s a very health-conscious individual, even on his birthday.

My much-loved grandma once told me that when she experiments with a recipe, she would make it exactly as the recipe stated the first time, and then would change it subsequently to her own tastes. When I first started cooking and baking, I would be terrified to do this, convinced that one wrong step would ruin everything. Let me reassure you: rarely is this the case. I mean, yes, I have had some flops in my time. Observe, if you will, my attempt at free-styling white chocolate raspberry cookies:

But to be honest, mostly things work out. And so I loaded these cookies with lots of yummy healthy things, like chopped apricots, pumpkin seeds, coconut, hemp, and flax (and chocolate chips too, because I’m not a monster). When I would make them for Abbie I would add in peanut butter chips. You could swap out everything for dried cranberries and white chocolate, you could put in butterscotch chips and raisins. What I’m saying is that you do YOU. Have fun with these cookies. Throw in everything but the kitchen sink or take out everything but the chocolate. Just bake them with love and watch the love come back to you. xo

 

 

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*click here to learn everything you ever wanted to know about flax eggs

Ingredients

  • 1 cup coconut oil, softened but not melted
  • 3/4 cup packed brown sugar
  • 2 flax eggs* or regular eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 2 cups oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups chocolate chips (or swap for white chocolate, butterscotch, peanut butter, or a mixture)
  • 1/3 cup hemp seeds (optional)
  • 1/3 cup unsweetened shredded coconut (optional)
  • 1/3 cup chopped dried apricot (or substitute raisins, dried cranberries, dried blueberries, dried cherries)
  • 1/3 cup pumpkin seeds (or substitute any seed or nut)

Steps

  1. Preheat oven to 325 degrees, or 300 if using convection. Line baking sheets with parchment paper. DO NOT SKIP THIS STEP. Prepare the flax eggs using the link below (if using regular eggs, disregard).
  2. In a large bowl, beat together softened coconut oil and brown sugar. Add flax eggs (or eggs) and vanilla and beat until combined.
  3. On low speed, add the flour, oats, baking soda, baking powder, and salt until just combined. Stir in hemp seeds, coconut, chocolate chips, dried fruit, and seeds/ nuts - or whatever your combination of additions is.
  4. Mold dough into balls about 1 1/2 inches in diameter and arrange them on the PARCHMENT PAPER LINED PANS. Really, I cannot emphasize this enough. Using the heel of your hand, gently flatten the cookie dough so that it is about 1/2 inch thick. No need to get out the tape measure, it's probably fine. Bake for 12 minutes, until the edges are set but the middle is still soft.