Sunrise Cookies
Sweet

Sunrise Cookies

Whether it's with your first cup of tea of the day or as you stumble back into the kitchen, our sunrise cookies are made for just that. Sunrise, whichever side of it you’re coming from. Designed to be baked from frozen, these treats are in your freezer drawer when you need them. Packed with oats, nuts, fruit and seeds, and our 100% regeneratively farmed Wildfarmed flour, they’re just about nutritious enough to count as breakfast. But with chunks of dark chocolate and a caramel-ly chew, they’re full of life, too. What side of sunrise are you?

Ingredients

Makes 14

  • 100g walnuts
  • 190g Wildfarmed Life Changing Plain Flour
  • Three-quarter of a tsp bicarbonate of soda
  • Three-quarter of a tsp baking powder
  • Half a tsp fine salt
  • 1 tsp ground cinnamon
  • 170g unsalted butter, softened
  • 150g soft light brown sugar
  • 100g caster sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 120g rolled oats
  • 20g flaxseeds/linseeds
  • 150g raisins
  • 100g dark milk chocolate, chopped into chunks

Method

  1. Preheat the oven to 200°C/180°C Fan. Once the oven is hot, tip the walnuts into a small baking tray and roast for 5 minutes until golden brown, checking regularly that they’re not burning. Leave to cool fully, before roughly chopping and setting to the side.
  2. Sift the flour with the bicarbonate of soda, baking powder, salt and cinnamon.

  3. Using an electric mixer, cream together the butter and sugars for about 5 minutes until light and pale.

  4. Beat in the eggs and vanilla until combined. On a slow speed, add the flour mixture and mix gently to form a dough with no floury patches. 

  5. Tip in the oats, flaxseeds, raisins, chocolate and cooled walnuts. Using a spatula mix them into the dough.
  6. Scoop 80g pieces of dough and roll into a ball. Place the cookies dough balls into a Tupperware, cover, and freeze till you want to bake the cookies.
  7. When you want to bake a cookie (or 10),  preheat the oven to 180°C/160°C Fan and line a baking tray with baking paper. 

  8. Place as many cookies as you need on the baking tray, at least 10 cm apart. Bake for about 15 minutes until the edges are golden but the middles still look pale. 

  9. Leave to cool for 5 minutes on the tray before transferring each cookie to a wire cooling rack to cool further or eat whilst warm.

More Wild Thinking

Harvest Loaf
Sweet

Harvest Loaf

The kind of cake you’ll smell before you see… Through the farmhouse, to the oven, to find an inviting slice on the kitchen table with your name on it. Like a carrot cake, but better, packed with harvest fruit and veg and our 100% regeneratively farmed Wildfarmed flour. It’s a sweet, spicy and wholesome loaf that celebrates the best of the season’s produce and the farmers who grew it.

Lemon & Blueberry Flatbreads
Sweet

Lemon & Blueberry Flatbreads

Tart, fresh, and full of life, these lemon and blueberry flatbreads are an easy-to-make treat for the whole family. Made with Yeo Valley yoghurt and our Wildfarmed bread flour, this recipe was created with nature in mind.

From our regenerative farm in Wiltshire to Yeo Valley’s organic farm in Somerset, we’re led by practices that care for our soil, biodiversity, planetary and human health. Food that’s good for you and good for the planet. 

This dough recipe makes four flatbreads, so check out our Chilli Cheese Flatbread recipe for a sweet and savoury feast.