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Cosmic Cookies

Cosmic Cookies (Whole Grain, Vegan and Nut-Free)

Servings 24


  • 2 1/4 cups old fashioned rolled oats
  • 1 cup spelt flour
  • 1 cup kamut flour or all spelt
  • 1 cup raw sunflower seeds
  • 3/4 cup + 2 tbsp pumpkin seeds or pepitas
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1 cup brown sugar I recommend using a lesser processed sugar like sucanat but any kind works
  • 1 tablespoon cinnamon
  • 2 1/4 teaspoon sea salt
  • 1 3/4 cups semi sweet or dark chocolate chips
  • 1 1/4 cups dried cranberries
  • 1/4 cup blackstrap molasses
  • 3/4 cup coconut oil melted(alternatively, any flavorless oil)
  • 1 1/4 cups unsweetened almond milk or any unsweetened milk that fits your dietary needs or restrictions to make this recipe nut free and/or vegan as needed.


  1. Preheat your oven to 350 degrees.  Prepare 2 baking sheets with parchment paper or silicone baking mats.
  2. In a very large bowl, combine all the dry ingredients from the oats to the dried cranberries.  Stir and set aside.  In a medium sized bowl stir together the molasses, melted coconut oil and milk.  Add the wet ingredients to the dry and mix with a large wooden spoon just until all the ingredients are combined.  Using a 1/3 C measuring cup, scoop dough and place 9-12 cookies per baking sheet.  Gently press the cookie dough down to about 3/4"-1" tall and press any pieces that have fallen off back into the cookie.
  3. Place sheets in the oven and bake for 24-26 minutes or until lightly browned, switching the baking sheets in between.  Remove from the oven and let cool for 2-3 minutes before removing the cookies from the sheet and placing on a cooling rack to cool completely.

Recipe Notes

I prefer to warm the milk slightly before mixing it with the coconut oil and molasses otherwise the coconut oil will solidify fairly quickly once mixed.  This is not a problem if you're using any other kind of oil.