makes about 20 large, very chunky and hearty cookies. Goes great with morning coffee!
1 1/2 c. all-purpose flour
1/3 c. buckwheat flour
1 1/2 t. baking powder
1 1/2 t. salt
1/2 t. baking soda
8 oz. 62% chocolate chunks
1 c. old-fashioned oats
2/3 c. raw pumpkin seeds (pepitas)
3/4 c. mixture of polenta and quinoa
3 T. poppy seeds
1 c. unsalted butter, room temperature
1 c. packed dark brown sugar
1/2 c. sugar
2 t. molasses
1 large egg
4 large egg yolks
1 1/2 t. vanilla extract
- Pre-heat the oven to 350 degrees fahrenheit.
- Prepare a baking sheet with a silicon mat or parchment paper.
- Place the egg yolks, egg and vanilla in a bowl, do not mix them and set aside.
- Combine the first 5 dry ingredients together in a bowl and set aside.
- Combine the next 5 ingredients in a separate bowl and set aside.
- Combine the butter, sugars and molasses in the bowl of a stand mixer and with the paddle attached beat until fluffy, it will take a few minutes.
- Scrape down the sides of the bowl and add one egg yolk at a time, mixing on medium speed in between each addition.
- Add the last egg, beat on medium speed and scrape down the sides of the bowl again.
- Add the first dry ingredients containing flours to the egg and sugar mixture and beat in until moist. Remove the paddle.
- Add in the remaining dry ingredients and mix with a spatula until well combined.
- Using a 1/4 c. batter scoop, scoop batter two inches apart. Six cookies will fit at a time on the sheet.
- Bake about 8 minutes or until edges start to brown, remove sheet from oven and then let cookies sit on sheet for another minute or two to slowly cool.
- Move the cookies to a cooling rack, cool completely and store in an airtight container for up to 3 days.
- Bake in batches or freeze portioned dough to make a few cookies at a time.
- If baking from frozen dough a few more minutes will need to be added to baking time.
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