This is how we coined the term, “Are you living your life yet”. It came out of my very soul when discussing the transformation that happens to people (in their mind, body and soul), when you change how you eat.

It took a long time to make this cookie and my motivation came from so many people walking into our bake shoppe and requesting a healthy “Energy” Cookie with no ’empty calories’. One with tons of nutrition, soy-free, gluten-free and vegan too, so that means no allergens like dairy products, no eggs, no dairy, no wheat, no nuts, no unhealthy saturated fats and I also added tons of ‘love’ (that always makes things taste better and makes them healthier!!).

Kelly Childs' World Peace Cookies

Everything that is in it is intentionally put in for optimal health reasons. I practice this all the time and I’m pretty diligent at it because I know how good I feel when I eat what is nutritionally dense. No white flour, no white refined sugar, no empty calories that lead to gaining weight, digestive problems and other lifelong diseases we see becoming more and more prevalent.

You have to ask yourself why would you ever want to ingest food that can cause damage and inflammation to you at your very cellular level?

Every day our bodies are bombarded and saturated with toxins and pollutants from the environment and from the foods we eat. Every day we get a chance to REVERSE that damage and heal ourselves from the inside out as THIS is where chronic disease begins.

Here’s a place where you can begin to shift your outlook on food and really make some deliciously nutritious snacks for you and your family. World Peace Cookies are full of solid nutrition and will give you energy to last for hours.

(AND… YES! Use organic wherever possible. It is the only way to eat)

  • The famous cookie that we first created as a really nutritious and satisfying post-workout snack. We now bake these at Kelly’s Bake Shoppe and they sell out every day. Great for breakfast, snacks, or any time you want a nutrition-packed treat.

Total preparation time: 30-35 minutes

Active time: 15 minutes

 

  • 1 cup plus 2 tablespoons quick oats
  • 1 cup GF 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
  • ¼ teaspoon xanthan gum
  • 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, xanthan gum and salt.

 

  • In a medium bowl, combine molasses, agave, canola 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 milk. Yummmm.

www.kellychilds.com | Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

29 Comments

  1. These look delicious!
    What is the nutritional content?
    i.e. Grams of sugar, fat, carbs, caloric content etc.
    …Type 1 Diabetics need to know! 😀

  2. Can the xantham gum be omitted? These look great & I definitely will try them! Thank you for all you do!

  3. Tried these wonderful sandwich cookies you have in your store this past weekend – completely and utterly divine. Thank you for sharing the recipe – it's a lot of ingredients but I can tell anyone first hand it's totally worth it.

  4. Xanthan gum I use for texture and to 'hold' gluten free baking together. As the gluten is eliminated, it's hard to duplicate it otherwise. If you try something else and it works for you, please let me know. I just find that using xanthan gum really gives me a great texture. Thanks!

  5. Hi,

    I bought these cookies at the Vegetarian Festival in Toronto. The packaging says it is soy free and I noticed this recipe calls for Earth Balance which is soy butter. Is there a substitute I can use? I have an allergy to dairy and soy. Thanks.

  6. Oh awesome. What locations are you going to be selling these cookies? I loved them! They are the best cookies I have ever had.

  7. The ingredient list looked a bit daunting but I went out and gathered all items and I found them surprisingly simple to make! I made the cookies a bit smaller so I have about 3.5 dozen (ok maybe there are only about 2 dozen left as they got munched before they completely cooled!) All I can say is YUM!

  8. Hi, I don't need to make these gluten free and would rather just use whole wheat flour. Do you think I can just sub in 1 cup of ww flour instead of the sorghum, garbanzo and potato starch? I would keep the almond meal because I like the taste of it 🙂
    I luv these cookies so much. I buy them every week from you…(bought the last two today 🙂

  9. Hi Melanie,
    Yes, go for it! Have you tried Spelt Flour? I'm just thinking of the greater health benefit from it as opposed to WW. Spelt is easier for all of us to digest better…..
    You're fine with either.

    Thanks for the comment!!
    Kelly

  10. Kelly, thank you so much for sharing the recipe. I occasionally visit Burlington and these cookies are my new obsession! So excited that I’ll be able to try making them at home to carry me through until the next time I come to Canada and visit your shop.

    All the best,
    John

  11. Hi Kelly! Thank you so much for sharing this recipe. I made them yesterday and they turned out well. Not quite as good as yours, but I live an hour away so it helps me get my fix. Looking forward to enjoying these in the afternoons instead of chocolate bars! Thanks again!

  12. AHA! Are these THE “World Peace Cookies” as found at the bake shoppe??!! I have your cookbook and the world peace cookies (while delicious) are just not the same… My husband keeps accusing me of doing something wrong!!! Lol sneaky sneaky!!! So excited to give this recipe a try and surprise him tomorrow. Love all that you and your daughter do! Just amazing!

  13. Hi Kelly,

    Just wondering if there is something else i can use other then earth balance. I am not a fan of the canola oil in it, Perhaps coconut oil?

    Thanks!

    • KellyChilds Reply

      Of course! You can use coconut oil or NON GMO Canola oil. Just increase the flour by 2 TBSP (approx)

  14. Hi Kelly,

    Love your cookbook and blog. Thank you for the good you are doing to educate about the benefits of healthy – and delicious – eating!

    These are my favourite cookie, and are an amazing energizing snack for my little one. Question: I have been seeing pea protein powder sold in my local Bulk Barn. I wondered how I could incorporate (read: “hide:) it in a cookie like this for my busy little one. Could I sub it for some of the flour? I would be grateful for your thoughts!

    • KellyChilds Reply

      You can’t sub for flour but you could replace about 15% of the flour with pea protein. 2 cups of flour in recipe would translate to 1 ¾ cup flour and ¼ cup pea protein. I think that would work great!

  15. Hi Kelly,

    We made these delicious cookies yesterday. In our gas oven, we had to turn down from 375F to 365F. We also think we should chop finely better for pumpkin seeds, sunflower seeds cranberries and raisins (do you have any tips?). We used the tiny chocolate chips by Enjoy Life Yummy and THANK YOU for this recipe!!!!!

  16. Can something be replaced instead of the butter/oil?!
    Thanks, love these cookies so much!!!

    • KellyChilds Reply

      It hard to replace oil….its what gives it moisture and holds it together. Can I suggest Coconut oil? It’s a healthy medium chain fatty acid. We need this for brain and neurological health.
      Thanks for asking…. XO

      • That’s what I thought!! I just figured I’d ask, thank you!! I also heard they you guys may need to move, Village square has properties for rent right and there’s so much foot traffic around there, check it out!!

          • Really? There is at least one building I know of that is empty.. my family owns spa in the village and a natural health clinic in village square, I can look into it!

  17. Hi Kelly!
    Just wondering if you could use molasses/ or cane sugar instead of sucanat and if so, how much to use? Love love these cookies and especially your cupcakes. Beyond delicious!

  18. Hi Kelly! I just got your cook book and made these cookies but they just didn’t turn out the same as the ones in the bake shop. I followed the recipe exactly but they didn’t really hold together well and the chocolate chips and raisins were too much, not blending in with the rest of the mixture. I noticed this recipe is different than the one used in your cook book. Is this the recipe used at the bake shoppe?? I love these cookies at the bake shoppe!

  19. Hi what if I don’t have flax seed? What can I substitute it with or can I omit it? Thanks

    • KellyChilds Reply

      You can use chia seeds. They would work too. Flax seeds and chia seeds act as “eggs”. Thanks!!!

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