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?

Sunrise Cookies

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.