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Healthy Cookies with Seeds and Currants Recipe

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4 from 78 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 3 servings (approximately 12-15 cookies)
  • Diet: Low Fat

Description

These Healthy Cookies with Seeds and Currants combine wholesome ingredients like oat flour, a variety of seeds, and dried currants to create a delicious, nutrient-packed treat. With a mix of butter and sugars, these cookies strike a perfect balance of indulgence and health-consciousness, offering a satisfying texture from the oats and a rich flavor from cocoa nibs and finely chopped chocolate. Perfect for a wholesome snack or a sweet finish to any meal.

Ingredients

Wet Ingredients

  • 1 cup butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup all purpose flour
  • 2/3 cup oat flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Add-ins

  • 1 cup large flake oats
  • 1/2 cup sunflower seeds
  • 1/4 cup flaxseeds
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 2 tbsp chia seeds
  • 1/2 cup cocoa nibs
  • 1/2 cup currants
  • 5 oz finely chopped chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s ready by the time your dough is prepared.
  2. Cream Butter and Sugars: In a standing mixer, beat the butter with granulated and brown sugars until the mixture is light and fluffy, which should take about 2 full minutes. This step creates a creamy base for your cookies.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to incorporate evenly into the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, oat flour, kosher salt, baking powder, and baking soda to ensure they are evenly distributed.
  5. Mix Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients into the butter mixture until just combined.
  6. Add Seeds, Oats, Currants, and Chocolate: Stir in the large flake oats, sunflower seeds, flaxseeds, pumpkin seeds, chia seeds, cocoa nibs, and currants along with most of the chopped chocolate, reserving some chocolate and pumpkin seeds for topping if desired. Mix until just incorporated to avoid overworking the dough.
  7. Form Cookies: Roll the dough into balls about two tablespoons in size and place them 3 inches apart on a baking sheet. Slightly flatten each ball with the palm of your hand and top each with a piece of the reserved chocolate and a few pumpkin seeds if you want extra decoration and flavor.
  8. Bake: Bake the cookies for about 8 minutes until they are golden at the edges but still slightly soft in the center.
  9. Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely, ensuring they finish setting with the right texture.

Notes

  • For a crunchier cookie, bake for an additional 1-2 minutes but be careful not to overbake to maintain a soft center.
  • You can substitute half the currants with raisins or dried cranberries for variation.
  • Using salted butter will require reducing or omitting kosher salt in the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Oat flour can be made by grinding rolled oats in a food processor if you don’t have it on hand.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/healthy-cookies-with-seeds-and-currants-recipe/