I am obsessed with these! They are exactly the kind of cookie-ish snack I love. Plus they are full of good things including 53 mg of EPA and DHA omega 3 fatty acids (something I'm supposed to eat more of. And at 110 calories each, they are on OK mid morning, post walk snack.
Just in case I can't get to Trader Joe's, I searched copycat recipes. Plus it might be fun to customize them.
Here's the closest 'reverse engineered' recipe:
Erica's Cannella Vita
1 cup raisins
1 1/8 cup flour (I used sprouted whole grain flour)
3/4 cup brown sugar
2/3 cup quick oatmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
1 stick melted salted butter
2 tablespoons honey
1 teaspoon vanilla
1/4 cup flax oil (or you could use olive oil, or any other oil you have on hand)
1 cup of seed mix: flax, sesame, pumpkin, poppy, sunflower (or any dried fruit or nut mix)
1/3 cup slivered toasted almonds
Measure out the seed and almonds in a small bowl, so that you can quickly add them later.
Put the first set of dry ingredients in a food processor or a mixer and blend for 30 seconds, until the raisins are finely chopped (if using a mixer, pound the raisins the old fashioned way in a ziploc to form a paste). Add the liquid ingredients next. Be sure to use melted butter, otherwise the mixture will be too stiff. Processor for about 30 seconds until a ball forms. Immediately add the nut mixture and lightly blend to mix (rather than pulverize).
Place mixture on in a 9x13 baking pan lined with parchment paper. Spread evenly to the corners of the paper.
Bake at 350 for 15-18 minutes. It will be very soft and harden as it cools. Let cool a bit, then cut into bars and let cool completely.
These breakfast cookies by The Cleaver Carrot may have a similar taste and feel:
fast healthy nut & seed breakfast cookies
Author: Emilie Raffa
- 2 cups quick oats (not instant or old fashioned)
- ½ cup almond meal or almond meal*
- 1 heaped tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)
- ½ cup pecan halves (optional)
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 egg
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 capfuls of pure vanilla extract
- 1-2 tbsp water**
- ½ heaped cup dried cranberries
- Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
- Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
- Add the egg, coconut oil, maple syrup, vanilla extract and 1 tbsp of water. Process to combine. If the dough is too stiff, add the remaining 1 tbsp of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.
- Add the cranberries and pulse a few more times.
- Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
- Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
- Store cookies in an air-tight container for up to one week (if they last that long).
And these are just cookies - but they do have some seeds - Allrecipes
West Coast Trail Cookies
"This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies."
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup flax seed meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup dried cranberries
- 3/4 cup unsweetened shredded coconut
- 1/2 cup coarsely chopped pumpkin seeds
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
- Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
- ½ cup/60 grams whole-wheat flour
- ½ cup/65 grams all-purpose flour
- ½ teaspoon/2 grams baking soda
- 4 ounces (1 stick)/ 115 grams unsalted butter, at room temperature
- ¼ cup/50 grams organic granulated sugar (regular will work also)
- ½ cup/80 grams packed light brown sugar
- ¼ teaspoon/2 grams fine sea salt
- 1 egg
- 1 teaspoon vanilla/5 milliliters
- ¼ cup plus 2 teaspoons/50 grams sunflower seeds
- 2 heaped tablespoons/25 grams pumpkin seeds
- 1 tablespoon/12 grams chia seeds
- ½ cup (scant)/50 grams rolled oats
- 8 ounces/225 grams bittersweet chocolate (or more if desired), cut in 1-inch pieces
- Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
- Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
- Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.