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Organic Bee Pollen Cookies

Organic Bee Pollen Cookies

October 18th, 2010  |  Published in Health, Nutrition, wellness

Delicious and healthy cookie recipe, made with organic spelt and rye flour, quinoa flakes, soy protein flakes, and bee pollen. A great way to start the day, slip into kids lunches, and a smart choice for a healthy snack.

Recipe by Rachelle Hynes


3/4 cup Spelt Flour
1/2 cup Dark Rye Flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup Oil (Flax or Grapeseed)
3 Tbsp C Honey
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
3 Tbsp. Unsweetened flaked coconut
1/4 C Soy Protein Flakes
3 Tbsp Quinoa Flakes
1/4 C Bee Pollen
3/4 C Mixed Pecans, Almonds, Walnut Crumbs


Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat oil and honey in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 2 to 4 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats, soy protein flakes, quinoa flakes, bee pollen and coconut. Stir in nuts.

Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. Do Ahead For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.

Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.

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