I originally adapted this recipe from one in the Moosewood Book of Desserts called Cowboy Cookies. I honestly don't know why a cookie would reference horseback riders in the Wild West, though it does sound sexier than Oatmeal Cookies. Maybe the name comes from their trail-mix quality: chocolate chips, raisins and nuts. No matter what you want to call them, I'll tell you, they're pretty much guaranteed to cure sweet lovin' cowgrrrls of the blues.
2 cups whole-grain flour (kamut, spelt or a blend of a couple different gluten-free flours)
2 cups rolled oats
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
½ tsp. grey sea salt or pink Himalayan salt
1 cup chocolate chips
3/4 cup organic raisins
½ cup coarsely chopped walnuts or pecans (optional)
1 scant cup softened non-hydrogenated coconut oil or sunflower oil
1 cup coconut sugar, maple sugar or Sucanat
2 organic free-range eggs, whisked or 1/3 cup applesauce, at room temperature
1 tsp. pure vanilla extract
Preheat oven to 350oF.
Whisk together the flour, oats, cinnamon, baking powder and soda and salt in a large bowl. Toss in the chocolate chips, raisins, and nuts.
Mix the coconut oil and sugar thoroughly in another bowl (If you had an electric mixer and the energy to clean it off afterwards, I’d suggest you use it). Add the room-temperature applesauce and vanilla and mix some more.
Add the dry ingredients to the first bowl and mix just until all the flour has been absorbed. Drop heaping tablespoons of dough onto an oiled or parchment-lined baking sheet and bake for 13 minutes, until golden.
Eat ‘em warm, or allow to cool completely on a rack before storing in an air-tight container. Makes about 3 dozen cookies.