Best. Cookies. Ever.

Waaayyy back when, I stumbled into a Planet Organic while they were sampling their Cosmic Cookies. It was love at first bite. I swear they were the best tasting cookies that ever crossed my lips. Those cookies rocked my world and I couldn't stop thinking about long after they had been digested.

Fast forward two years to me moving to Toronto. I thought I had left those dreamy cookies behind, but low and behold I've since found two (1 and 2) vegan, gluten-free bakeries that sell cookies very similar to my beloved Cosmic Cookies. Reconnected at last!

The only problem is that these cookies are very $$ and the bakeries are located nowhere near my neck of the (Toronto) woods. I haven't had a taste of a Cosmic Cookie since my birthday (months ago) but have been plotting ways to have them again ever since. But the craving got the best of me last week and it was do or die! So I scoured the Internet and to my delight I found the recipe for my lovelies. Why oh why did I not learn to make these myself YEARS ago?! Ah well, I'll just have to make them every week from here on out to make up for lost time, right? ;)

May I present, my favorite cookies! Otherwise known as Cosmic/Power/World Peace/SuperSonic Gypsy Cookies depending on which bakery you source them from. Recipe based on this one. They are hearty and full of goodness (seeds, fruit, oats, etc), but still taste like dessert thanks to the chocolate and maple syrup.

1 cup oatmeal
1 cup flour*
Pinch of salt
1 teaspoon cinnamon
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
2 tablespoons flaxseeds
2 tablespoons sesame seeds

1/2 cup maple syrup
1/4 cup coconut oil
2 teaspoons molasses
Up to 1/4 cup water, as needed
1 teaspoon vanilla

1/2 cup dried cranberries
1/2 cup dark chocolate chips

Mix the dry ingredients in one bowl and the wet in a second (minus the water). Combine the wet and dry. Fold in the chocolate and cranberries. Add enough water to make the batter moist and clumpy. Bake cookie dough on a lined or well-greased baking sheet for 20 minutes at 350F. Makes 16 large cookies.

*To make gluten free, use brown rice flour, plus 1/4 cup arrowroot starch and 1/2 teaspoon xanthan gum.

Note: The picture above is NOT MINE, but is better quality and since my cookies look IDENTICAL to these ones, I thought I'd post this pic instead.


  1. can't wait to make them! party foods first, then trying these cookies!

  2. DEAR ONE I will make these cookies soon as i visit the bulk barn They look SO GOOD....

  3. I'm jumping on this recipe too - they look delicious - yum :)


  4. Have just baked my first batch - they are delish! I too, am addicted to these from Bunners so was thrilled to find your recipe so I could supply my own addiction. One question, they are very sticky to handle when putting on baking sheet, I was using my hands but switched to two spoons as it was sticking too much. Do you use your hands to roll them or have another method that works well? Thanks again for posting. Such a rewarding activity on a cold, damp day - what could be better than fresh baked cookies and tea?! :-)

    1. You're right, they are definitely a 'sticky' cookie dough due to the maple syrup and all the tiny seeds don't make handling them very easy either. I just get messy and use my hands the whole time, but I usually have a bowl of water near by to occasionally dip by hands when they get really bad.

      Happy to have given you a soothing activity to do on a cold damp day :) Enjoy!


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