Kate’s Kookies

July 17, 2013


My neighbor Kate is the coolest mom. Her kids are in elementary school and are shining stars – so friendly and full of life. Among other more serious qualities, Kate is a cool mom because she has a cookie jar in her kitchen. Matt and I were over visiting one day and she offered me a cookie – straight from the jar. The cookie I savored was one of the best I’ve had – chewy, buttery, seedy. And it was one of those cookies that tasted deliciously healthy.


Kate shared the recipe with me, and while these cookies do contain their share of sugar and butter, they are packed with good-for-you ingredients as well: whole wheat flour, ground flax, coconut oil, chia seeds, pecans, oats and dark chocolate.


I gathered my ingredients on the porch one rainy day during naptime and set to work.


I halved Kate’s original recipe and used whole wheat pastry flour instead of spelt flour. My cookies turned out a bit thinner than hers, but they have the same wonderful chew and flavor.



‘Nothin’ like the smell of vanilla!



The recipe is super simple once you have all of the ingredients set up – just sift your dry, mix your wet, dump dry into wet and stir by hand. Add your mixins and form into cookies. Bake.



The chia seeds really are the stars here – itsy bitsy crunch!


But then again…the chocolate…


Because this is a beast of a recipe, Kate often makes her dough in bulk and then freezes it to bake off for her hungry kiddos as needed.


I formed mine into balls and gave them a slight smash


Outta the oven 12 minutes later!


These are the type of cookies you have to let cool or they’ll crumble into your hands. It was a long wait!


Kate’s Kookies

by Kath Younger

Keywords: bake dessert snack cookie

Ingredients (24 cookies give or take a few)


    • 2 cups whole wheat pastry flour (or spelt flour)
    • 1 tsp baking powder
    • 1tsp ground cinnamon
    • 1/2 tsp baking soda
    • 1/2 tsp salt


    • 1.5 sticks softened butter (6 ounces)
    • 1/4 cup coconut oil
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1/4 cup honey
    • 2 large eggs
    • 1/2 tbsp vanilla extract

    Mix Ins

    • 1 cup oats
    • 1 cup chia seeds
    • 1 cup ground flax seeds
    • 1 cup chocolate chips
    • 1/2 cup raisins
    • 1/2 cup chopped pecans


    Preheat oven to 350*.

    Sift dry ingredients together.

    In a large bowl, combine wet ingredients.

    Add dry ingredients to wet and stir until smooth.

    Stir in mix ins.

    Bake until they are just cooked – about 12 minutes.

    Powered by Recipage

    Mazen was very excited about the cookie jar when naptime ended even though he’s not quite old enough for cookie eatin’


    I thought having a cookie jar would be super fun and I was right – it IS super fun! Meaning I’ve eaten way too many of these delicious cookies this week. Alas, I don’t think I’m going to make this a regular thing – until I have troops of kids coming through my house looking for an after school snack to eat them before I can!

    Foodblog-7502 Foodblog-7498

    Previous post:

    Next post:

    { 93 comments… read them below or add one }

    1 Ashley N. July 17, 2013 at 7:53 am

    Cookie jars are so cute! I never had one growing up but I can see how this would be tempting at all hours. However, I love the idea of lots of kids running through to sneak some cookies. :)


    2 Heather @ Fit Mama Real Food July 17, 2013 at 8:05 am

    Mmmmmm kookies! It would be dangerous to keep a jar full of cookies in my kitchen. I’d constantly be running back for more! Love all the chia seeds in those.


    3 Matt July 17, 2013 at 8:07 am

    I wonder if we could get more fluff by creaming the sugar and butter first, then adding eggs, then dry and mix-ins… worth trying out!


    4 KathEats July 17, 2013 at 8:15 am

    but somebody stole my mixer!


    5 Lucy July 17, 2013 at 12:45 pm

    I was going to say, maybe the butter was too soft (which in this heat is very possible!). Do you think it would work with regular flour?


    6 KathEats July 17, 2013 at 1:05 pm



    7 Kristi July 17, 2013 at 1:41 pm

    Matt -do y’all test the gH cookies this way, in terms of order of ingredients? I’ve never made a cookie that didn’t call for creaming butter and sugar first and mixing all dry completely separate before slowly incorporating into wet ingredients. Obviously these cookies turned out as, well, cookies, but it would be interesting to see the comparison to a traditional cookie method.


    8 Matt July 18, 2013 at 11:18 am

    I’m guessing you meant “bake” when you said “test” in that first sentence, and yes, most of our cookies use a standard mixing procedure. I feel that a mixer is essential to getting the fluff – the point of creaming is to whip air into the mixture. A mixer would work much better than doing it by hand.


    9 Kristi July 18, 2013 at 8:18 pm

    Sorry, I meant test as in when you’re testing a recipe before it becomes the final recipe. I thought Kath had mentioned you testing bread recipes before but now I’m not sure, does GH corporate set the recipes? I was just curious if the same cookies were made with mixer and without (Kath’s version) if the difference would be that drastic. They were obviously enoyed in this version and it does save some time and steps!


    10 Annie July 22, 2013 at 1:17 pm

    I disagree, Matt. The average home baker would not necessarily need a mixer for cookies. Most cookie recipes are handed down from a time when —as shocking as it is to imagine— people didn’t have mixers. I bake a lot and sometimes use my mixer and frequently do not. My results are wonderful either way! I’ll send you some cookies made without a mixer- using super soft butter like Kath did and then firmed up in the fridge prior to baking for you to judge for yourself. 😉

    Obviously a commercial baker has a large quantity of ingredients and would need a mixer.


    11 Brenda July 17, 2013 at 3:06 pm

    Part of the reason these cookies didn’t turn out like the original (besides the warm butter) is probably due to halving the recipe. Leaveners are not linearly proportional, so cutting 1 tsp to 1/2 tsp of baking powder or soda is almost guaranteed to NOT produce the same result as in the full recipe. Better to make the full amount and freeze half as rolled balls of raw dough. Then you can pull them out for a quick dessert; great for unexpected company!!


    12 Annie July 17, 2013 at 4:41 pm

    Exactly, Matt! And really you shouldn’t even need a mixer if the butter is soft enough- but not too soft. Another tip is to put your cookie dough in the fridge for a bit before baking. Let everything firm up and get cool, if not cold!

    Curious as to why you assembled cookies on your porch? I’ve never thought of doing that in all my many years of baking. (And yes, I am ancient!)


    13 KathEats July 17, 2013 at 5:52 pm

    For the natural light. :-)


    14 Ali @ Peaches and Football July 17, 2013 at 8:17 am

    I love cookie jars! Growing up with a large family, cookies almost never lasted long enough to cool and put into a far though. Usually we’d put them on a wire rack or even on top of a paper grocery bag and then each time we raced through the kitchen we’d snatch another cookie from the pile. I remember a few times as young kids when we’d call our Dad at work and tell him that Mom was making cookies and if he wanted any, he’d better come home soon. :) Your friend’s recipe looks like a winner though and there’s nothing as wonderful as freshly made cookies!


    15 Ashley @ Coffee Cake and Cardio July 17, 2013 at 8:27 am

    I love Matt’s comment, lol! Cookies look awesome!


    16 Anna Ming July 17, 2013 at 8:28 am

    Haha I can practically smell those through the screen! The ingredients in these cookies make me so happy–they’re a playfully wholesome kind of treat! I would love to keep a big fat beautiful cookie jar in the kitchen too…keeping it full would be a challenge though 😀


    17 Carly @ Snack Therapy July 17, 2013 at 8:38 am

    These are exactly the type of cookies I want to feed my kids one day. I don’t care if my kids eat butter and sugar, as long as they aren’t eating too much processed junk! Also, I officially want to be a mom with a cookie jar.


    18 Kinsey July 17, 2013 at 8:45 am

    When I was in elementary school my mom would make cookies similar to these ones-oatmeal chocolate chip stuffed with sunflower seeds and wheat germ. I love nothing more than hearing the mixer run and smelling fresh baked cookies when I cam home from school.


    19 Lindsay July 17, 2013 at 8:46 am

    Love this :) It reminds me of my grandma’s cookie jar at her lake house. Lots of summers filled with baking.


    20 Jen July 17, 2013 at 8:49 am

    How can you say the recipe is “By Kath Younger,” when it clearly isn’t?


    21 KathEats July 17, 2013 at 9:56 am

    That’s just how Recipage formats it since I entered it. I can go try to remove that field.


    22 Mollie July 18, 2013 at 10:40 am

    Oh geez. This nitpicking gets super old to me. Most who use recipage use it because they are blog readers so the “by” part seems to me to be more of a tool to trace it back to the blog where it originated. The title of the cookies are “Kates Kookies” – and the post clearly gives the credit to the neighbor. I’m really not one to stand up for bloggers and maybe I’m just grumpy today, but seriously, it’s time that people just chill. One of the reasons I read blogs is becuase they aren’t carefully crafted and vetted like a magazine or company website and people who constantly nitpick are going to force bloggers to have to do that. Just my two cents.


    23 Kaitlyn July 17, 2013 at 9:03 am

    Oh my God, your nails!!


    24 Becky July 17, 2013 at 9:08 am

    Kate is totally & completely awesome – and this recipe of hers is what got me to try spelt flour, which I now use in just about everything. It’s a gateway recipe…


    25 Ashley @ My Food N Fitness Diaries July 17, 2013 at 9:09 am

    Look at you and your awesome nails lately! Loving them! Are they the stick on Jamberry nails?

    The cookies look delicious!


    26 KathEats July 17, 2013 at 9:56 am



    27 sara @ fitcupcaker July 17, 2013 at 9:14 am

    that is a lot of sugars, but lots of good things like you said too :) THey look so great


    28 Christine@ Apple of My Eye July 17, 2013 at 9:16 am

    Ohh those look divine! I completely know what you mean when you say they tasted deliciously healthy. I’ll have to keep this recipe in mind for the weekend!


    29 Laurie July 17, 2013 at 9:54 am

    As much as I love the look and idea of the on-the-counter cookie jar, I keep my baked cookies in the freezer so I don’t have to fight myself all.day.long from eating them!! Pulling out a yummy frozen cookie and waiting the 10 minutes for it to thaw slows me down . . . well, a little bit! :)


    30 KathEats July 17, 2013 at 9:56 am

    I froze some of these and they are even better frozen!


    31 Stacey July 17, 2013 at 2:00 pm

    We freeze our homemade cookies too as my husband “says” it keeps him from eating a ton, but it doesn’t. If anything it might slow him down a smidge because they’re a little hard :)


    32 cathy July 18, 2013 at 2:23 pm

    I do the same thing Laurie! These sound so good!


    33 [email protected] July 17, 2013 at 9:54 am

    those look ridiculously good. i can’t keep cookies in the house either because we have no self control when it comes to them! they’ll be gone in hours!


    34 Nicole July 17, 2013 at 10:03 am

    You just wanted to post this to show off your fantastic nails :) Do you know if Kate used white or whole spelt flour in her original recipe?


    35 KathEats July 17, 2013 at 10:16 am

    She uses either half white, half spelt or all spelt


    36 Nicole July 17, 2013 at 1:32 pm

    Sorry, that question wasn’t very clear. We have both “white spelt” and “whole spelt” – do you know which type of spelt she uses?


    37 KathEats July 17, 2013 at 1:51 pm

    Oh sorry, I’m not as familiar. I would guess whole spelt


    38 Kavi July 17, 2013 at 10:15 am

    YUM! I bet the chia seeds add a nice crunch. And your nails look awesome!!


    39 amelia July 17, 2013 at 10:23 am

    Oh man, these look delish! I suspect they would be great fuel to power me through studying all of my Jean Inman materials. ;).


    40 KathEats July 17, 2013 at 10:30 am

    Ack – good luck with that!


    41 amyloispie July 17, 2013 at 10:56 am

    Can I replace the coconut oil with canola oil? I’m trying to think of a heart healthy alternative…I have high cholesterol. Thanks for your help!


    42 Kris July 17, 2013 at 11:03 am

    I’m kind of amazed at the amounts of butter, coconut oil, sugar, etc. I’d think there could be some lessening of, or substitution of without losing the character of the cookies. Just a thought.


    43 Melissa July 17, 2013 at 11:04 am

    Ahh, I absolutely LOVE the ingredients in this cookie recipe! It’s so unique and healthy at the same time. I definitely want to try making these myself, sometime!


    44 Rachel July 17, 2013 at 11:19 am

    ohh such a great recipe. I’ll have to wait until we have a party to go to so I don’t “have” to eat them all myself :)


    45 Emily July 17, 2013 at 11:29 am

    Thoughts on how to make these gluten-free? Maybe with GF AP flour?


    46 Mary July 18, 2013 at 6:57 am

    Emily, have you ever tried the flour recipe in Artisanal Gluten-Free Baking by the Bronskis? It’s a terrific all-purpose substitute. Kind of saved my life after I got my celiac diagnosis and thought I’d never eat good bread, cookies, pizza, etc. again.

    Best wishes in your GF journey – it’s really tough, especially when you encounter people who just don’t get it, but totally worth it!


    47 Emily July 18, 2013 at 8:11 am

    Thanks so much, Mary! Recently diagnosed, so sort of feel like I am grasping at straws most of the time. Thanks for your kind words.


    48 Annie July 17, 2013 at 11:52 am

    Those cookies look tasty! However, I’m puzzled. . .in your description, you say to mix the wet ingredients together, then add the dry. . .but your photos make it look like you just threw things in haphazardly. What’s the correct way to make these so they turn out perfectly?


    49 KathEats July 17, 2013 at 1:57 pm

    The first shots are mostly ingredients followed by the actual procedure. Just follow the instructions and it should be oK :)


    50 Sara July 17, 2013 at 11:57 am

    That is an AWESOME mom… I need to get a cookie jar and bake more. I mean its just my boyfriend and I but I still think it would be fun. :)

    This recipe sounds amazing too!

    Sara :)


    51 Sarah July 17, 2013 at 12:04 pm

    A cookie jar is a must have for any mom! I saw one last week that looked like a stand mixer- so cute!


    52 Jenna July 17, 2013 at 12:10 pm

    These look great — I’m a big fan of “adding in” healthy stuff rather than ALWAYS trying to cut stuff out. Plus, I think my outdoorsman would appreciate these — help take them all off my hands, too! 😉


    53 Tracy July 17, 2013 at 12:50 pm

    Those sound really really delicious!! Luckily I do have lots of kids going through my kitchen daily so I think they’ll be safe in my kitchen 😉 Thank you Kate and thank you Kath for blogging the recipe!!

    I’ve been loving your more frequent posts, Kath!


    54 Kelly @ Runs for Food July 17, 2013 at 1:11 pm

    Those look awesome! I like the idea of freezing dough for later so you don’t have to make too much at once. I made cookies on Sunday and I’ve been eating them non-stop since!


    55 Chelsea Preedy July 17, 2013 at 1:31 pm

    Kookie Jars = the sweet joy of childhood! I loved it when we had cookies in the cookie jar. It made for such a nice treat growing up. These cookies look fabulous. I will definitely be baking some up soon.


    56 Kierstan @ Life in Iowa July 17, 2013 at 2:32 pm

    These are nice cookies! I made them with 7 grain flour, 1 regular egg + 1 flax egg, maple syrup instead of honey, and reduced the white sugar to about 3/4 cup. Thin and crispy cookies, sweet enough, and I love the chia seeds (besides them getting stuck in my teeth).

    Also loved that I had everything on hand to make them. (It does make a HUGE batch though – will freeze some of the dough later on).


    57 Casey @ Life of a Hashbrown July 17, 2013 at 3:53 pm

    These look delicious!!! Do you think there is any way I could substitute the eggs? Maybe Ener-G powder? I’m vegan and would love to find a way to get these cookies in my belly 😀


    58 Zoe @ Chocolate Covered Chia July 17, 2013 at 3:58 pm

    Does the jar of cookies come with the adorable tot?! Hehe! :)


    59 Carolyn July 17, 2013 at 4:06 pm

    Oh my goodness, these cookies look sooooo good! And (mostly) healthy! lol I’m definitely going to try these soon! I love the pictures of the recipe ‘in action’! I always like to put my own spin on instructions too. :)

    Maze is so lucky to have a mom with a cookie jar!


    60 Caroline July 17, 2013 at 4:06 pm

    I am confused by the butter quantity. One stick is usually 8 oz, so 1.5 sticks would be 12 oz, not 6. Can you please clarify the total amount of butter?


    61 KathEats July 17, 2013 at 5:51 pm

    I’m pretty sure a stick of butter is 4 ounces. it’s 8 tablespoons. .. maybe that’s where you’re getting the 8 from?


    62 Joann July 17, 2013 at 4:22 pm

    Why do people try to improve on other people creations? The cookies look great and I am going to try them just the way you cooked them. The amount of sugar and butter is less than a pound cake. The coconut oil is very good for your heart and it has other benefits for the body. Comments are for ones who wants to try the cookies not for the ones who need to question every things. Thank you


    63 jenna k July 17, 2013 at 6:56 pm

    seriously! i mean, they’re cookies! they weren’t presented as “healthy breakfast” or anything- but as cookies.


    64 Annie July 18, 2013 at 4:48 pm

    I don’t think anyone is trying to improve the recipe, but rather adapt it in order to fit specific dietary needs. Doesn’t seem out of line to ask a RD what a good substitution might be.


    65 Mer July 17, 2013 at 5:39 pm

    Pretty porch, cute nail and a can’t-wait-to-try cookies!


    66 Maggie @ Sunnyside Up Smile July 17, 2013 at 6:13 pm

    I love cookies! Especially ones packed with nuts, seeds and other yummy goodies. Can’t wait to try! By the way, your photography is gorgeous!


    67 Emily @ Life on Food July 17, 2013 at 6:33 pm

    Looks like you might have a little cookie monster on your hands.


    68 Lisa July 17, 2013 at 6:34 pm

    YUMMO!!!! I too have a cookie jar – which can be very dangerous at times lol


    69 Erika @ fortheloveofpeanutbutter July 17, 2013 at 6:47 pm

    Those cookies look delectable…and Mazen is quite the little model :)


    70 [email protected] July 17, 2013 at 10:01 pm

    Those are beautiful looking cookies!


    71 Lisa @bitesforbabies July 18, 2013 at 5:12 am

    These look so delicious!!! I love that they contain so many healthy ingredients too…I might try these but substitute the butter for more coconut oil and applesauce of mashed bananas. 😉


    72 Hope @ With A Side Of Hope July 18, 2013 at 7:05 am

    Those cookies sound and look fantastic! I am always looking for new cookie recipes. Definitely want to try these! :)


    73 Miss Polkadot July 18, 2013 at 9:36 am

    Chia, oats, honey, coconut oil and chocolate chips all in one recipe? These alone make the cookies sound amazing already but really, the whole recipe does.
    We might be talking cookies here but I just have to say that I’m jealous of your stripey nails. They look fantastic!


    74 Serena July 18, 2013 at 11:13 am

    Love your tips for the farmers market on SmartEatingForKids.com ! And LOVE LOVE this cookie recipe! You packed so many good things into a delicious looking cookie. Pinning now!


    75 Katherine July 18, 2013 at 4:09 pm

    these look so delicious!

    love your nails, btw : p



    76 Jessica @ Chocolate Covered Chickpeas July 18, 2013 at 4:40 pm

    I am definitely baking these cookies this weekend! Ps. Love your nails!


    77 Christina @ The Beautiful Balance July 19, 2013 at 1:46 am

    Your nails are adorable! These cookies look and sound amazing.


    78 Lindsay July 20, 2013 at 12:13 pm

    YUM! I can’t wait to try this one out! What is the best way to freeze cookie dough though? Do you bag it? Keep it in a lump or put it into cookie shape first?


    79 KathEats July 20, 2013 at 1:36 pm

    I put it in a ball in a freezer bag


    80 SA December 7, 2013 at 12:57 pm

    I’m late to the party, but just wanted to share anyway– I’m a busy student and like to have something in the freezer to comfort myself on nights that seem to go on and on.
    The best way I’ve found to freeze cookie dough is to form it into cookie balls/whatever shapes, lay them out on a cookie sheet, and pop them into the freezer (uncovered) for a couple of hours until they’re hardened. Then I transfer all the frozen cookie dough balls into a freezer bag. Then you can just defrost and bake as many as needed. Happy baking!


    81 [email protected] July 22, 2013 at 4:33 pm

    How would one make the cookies leaving out the coconut oil? Not something I have on hand, but truly think the cookies look/sound delish! Thanks! :)


    82 KathEats July 22, 2013 at 4:35 pm

    I think you could just sub another oil in ?


    83 Amy @ www.funfoodiefamily.wordpress.com July 24, 2013 at 8:28 am

    Ok, I am totally getting a cookie jar! I bet these cookies would be great made in to ice cream sandwiches!


    84 swetha August 5, 2013 at 11:30 am

    I made these cookies today and they came out really good. Thanks for the recipe Kath.


    85 Stacy @ Every Little Thing August 13, 2013 at 7:53 pm

    These look great! I’m late to the party with commenting but wanted to check – is your recipe exactly half of the original, with the only ingredient change being the flour? I’d like to try the original and save dough for later! Thanks!


    86 KathEats August 13, 2013 at 8:19 pm



    87 Valerie August 22, 2013 at 8:48 pm

    I used half the amount of sugar and butter and subbed the eggs for banana. I used shredded coconut, chocolate chips and walnuts for mix ins. They came out chewy and wonderful. Does that mean I can eat two for attempting to make it healthier? Lol.


    88 Justeen September 1, 2013 at 9:58 am

    Love, love, love these cookies! I followed your recipe exactly except I subbed hazelnuts for pecans because that’s what I had. Awesome flavor and texture! Thanks for sharing :)

    BTW, I was in Charlottesville for the day yesterday and I stopped at GH to get a loaf of Whole Grain Goodness. Yum!


    89 KathEats September 1, 2013 at 10:26 am

    Sorry I missed you!


    90 Sarah October 9, 2013 at 3:52 pm

    What kind of butter did you use?


    91 KathEats October 9, 2013 at 5:10 pm



    92 SA December 7, 2013 at 12:48 pm

    Oh my gosh. I was looking for a good cookie recipe to get me through finals week, and this one far exceeded my wildest expectations. PERFECT taste and texture, and SO adaptable (I keep imagining what other mix-ins I could throw in, and salivating). I worked with slightly chilled butter (mostly because I wasn’t patient enough to wait for it to warm up and soften), and used a hand mixer to cream the butter and both sugars together before beating in the rest of the wet ingredients. The batter felt light and fluffy, and I squished the cookie balls down a little on the sheet before baking them. I was worried that they would crumble and fall apart when I first took them out of the oven, but they held together just fine once they cooled. I ended up with a soft and chewy cookie that is slightly thicker than the ones you have pictured. They were delicious warm off the pan last night, and somehow even tastier this morning! Thank you a million times for sharing!! Now I can make it through the end of the semester with a happy AND healthy tummy!


    93 Charlotte Phillmon February 18, 2016 at 3:17 pm

    Hey Kate, These are wonderful cookies! I made a few substitutions. I use whole wheat flour plus Turbinado sugar instead of white. I had to omit the Chia seeds since I didn’t have any on hand. I added 1 fresh squeezed orange juice and about a 1/4 tsp of ginger. Did you say they freeze well or do you mean the actual dough? Either way this recipe is a keeper for me. Thanks


    Leave a Comment

    Previous post:

    Next post: