World Peace Cookie - by Kelly Childs

This famous cookie that Kelly first created as a nutritious and satisfying post-workout snack is made at Kelly’s Bake Shoppe and they sell out every day. Great for breakfast, snacks, or any time you want a nutrition-packed treat. Visit one of Canada's favourite vegan bake shoppe's at 401 Brant Street in Burlington, Ontario. You can also order her delicious bake goods online!

Total preparation time: 30-35 minutes

Active time: 15 minutes

1 cup plus 2 tablespoons quick oats
1 cup gluten-free all-purpose flour
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup unsweetened shredded coconut
2 tablespoons flax seeds
1/2 cup cane sugar or coconut sugar
1/2 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons blackstrap molasses
2 tablespoons agave syrup
6 tablespoons coconut oil
1/4 cup coconut milk
3/4 cup vegan chocolate chips
1/3 cup raisins

Preheat oven to 350° F. Line two baking sheets with parchment paper.

In a large bowl, combine oats, flour, sunflower seeds, pumpkin seeds, shredded coconut, flax seeds, sugar, cinnamon, baking soda, and salt.

In a medium bowl, combine molasses, agave, coconut oil and coconut milk.

Add the molasses mixture to the dry ingredients and stir. Fold in the chocolate chips and raisins and stir until well combined.

Form the dough into 30 balls; place on parchment paper and press down with the palm of your hand. The cookie balls should be spaced 1 inch apart.

Bake until golden brown. 12-14 minutes or until the edges are golden. Cool on wire racks. Serve warm with a glass of almond mild. Yummmm.

Makes 30 cookies.