Whole Grain Honey Sesame Cookies

I've been feeling stressed because our dog sustained a head injury and cost us a fortune in vet bills and when I'm stressed, cooking and baking help me to relax. I find it relaxing to not have to think too about anything for a little while besides what I'm doing with my hands and getting into a rhythm of washing, chopping, rolling, stirring... Plus, there's always a little thrill of accomplishment when things work out well.  

These cookies are one of things that I made recently and they were a big hit with my son. These uber-healthy cookies are adapted from the granola muncher's classic, Diet for a Small Planet. Full of whole grains, healthy fat, calcium, and fibre these are cookies that you don't have to feel guilty about eating or feeding them to your little ones. 

Whole Grain Honey Sesame Cookies

- 1/2 cup honey 
- 1/2 cup coconut oil, melted
- 1 egg, beaten
- 1/4 cup milk (cow, almond, coconut -- your choice)
- 1 1/4 cup oats, ground to a flour
- 1 cup whole wheat flour
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 3/4 cup sesame seeds, toasted
- 1/2 cup dried currants (or chopped raisins)


Preheat oven to 325 degrees Fahrenheit. In a dry skillet, toast sesame seeds over med-low heat stirring regularly until lightly toasted and nutty smelling. Meanwhile, grind the oats into a flour using either a coffee grinder or a food processor. 

In a large bowl, blend together the honey, coconut oil, and egg. Stir in the remaining ingredients. Dough should be quite stiff.


Drop batter in approximately 1 tbsp size amounts onto a greased baking sheet. Flatten each gob of batter with moist fingers and bake in your preheated oven for 12 minutes, flipping halfway through. Let cool on a wire rack before storing in an airtight container. 


*TIP: measure the oil first and add to bowl and then use the same measuring cup to measure the honey -- it will slide right out into the bowl.


* Will keep for up to 4 days in an airtight container or freeze for one month.