Planet Organic Cosmic Cookies
Get ready to fuel your day with the iconic Planet Organic Cosmic Cookies—a wholesome, nutrient-packed snack that’s as delicious as it is nourishing. Bursting with earthy flavors and textures, these cookies combine rolled oats, whole wheat flour, and a medley of seeds like sunflower, pumpkin, flax, and sesame for a nutrient boost. Sweetened naturally with cane sugar, raisins, and rich dark chocolate chunks, they strike the perfect balance between indulgence and health. Featuring shredded unsweetened coconut and a splash of non-dairy milk, this vegan cookie recipe is both dairy-free and egg-free, making it a versatile choice for any dietary preference. Perfectly chewy with a hint of crunch, these cookies are ideal as an on-the-go breakfast, post-workout snack, or afternoon treat. Simple to make in under 40 minutes, including baking time, they’ll quickly become a household favorite.
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Recipe Information
Ingredients
- 180 grams Rolled oats
- 120 grams Whole wheat flour
- 55 grams Sunflower seeds
- 55 grams Pumpkin seeds
- 50 grams Shredded unsweetened coconut
- 30 grams Flaxseeds
- 20 grams Sesame seeds
- 80 grams Dark chocolate chips or chunks
- 75 grams Raisins
- 80 grams Cane sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Canola oil (or coconut oil, melted)
- 90 milliliters Non-dairy milk (e.g., almond, oat, or soy)
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, sunflower seeds, pumpkin seeds, shredded coconut, flaxseeds, sesame seeds, dark chocolate chips, raisins, cane sugar, baking powder, and salt. Stir until all dry ingredients are evenly mixed.
In a smaller bowl, whisk together the canola oil, non-dairy milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Allow the mixture to sit for a few minutes to let the oats absorb some moisture.
Using your hands or a cookie scoop, portion out approximately 2-tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a spoon or your hand to form a thick disc, as these cookies won’t spread much during baking.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
