This recipe is from Peter Reinhart’s Brother Juniper’s Bread Book. When the first edition of this book was published, Peter Reinhart was living in a semi-monastic community of Eastern Orthodox Christians running a restaurant and bakery called Brother Juniper’s Cafe. He has certainly moved on since then.
Peter Reinhart states that the cookies are suitable for making large cookies about 4 inches in diameter but advises you can make smaller ones if you wish. We used an egg ring to shape ours. They are about 3 inches in diameter and, at that size, are very filling. You wouldn’t want them much bigger than that unless they are to be a meal in themselves.
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup sesame seeds
- 2 tbs* linseeds (flax seeds)
- 4 cups plain (all purpose) flour
- 1 cup dark chocolate chips
- 2 cups rolled oats
- 1 tsp salt
- 1 tsp baking powder
- 1 cup canola oil
- 1 cup honey
- 1 cup raisins, soaked in 1 cup of boiling water
*These are 15 mls tablespoons.
- Combine the seeds and toast them in a dry frying pan until they start to pop.
- Remove them from the heat and place in a large bowl.
- Add the rest of the dry ingredients to the bowl.
- Drain raisins (reserve the fluid) and add them to the bowl.
- Add the oil and honey.
- Mix all together.
- Add enough reserved fluid to produce a stiff batter with no clumps of dry ingredients.
- Shape cookies. These cookies are meant to be large but you can make them smaller if you want.
- Place cookies on a tray lined with baking paper. The cookies will not spread in the oven so you can place then quite close.
- Bake in preheated 180°C oven for 14 minutes or until the cookies begin to brown.
- Remove from oven and cool on a cake rack.