The Ultimate Cookie

I’m not going to apologize for my brief hiatus from blogging. For my less than consistent summer posts or my fewer-than-average recipes.


I’m just going to make it up to you right now with this…


Based on my first love, the vegan Gypsy Cookie from Toronto’s Bunners Bakeshop…The Ultimate Cookie was born in a late post-pinot-noir baking frenzy.

It’s vegan and whole food based but still definitely an indulgence as all good cookies should be.

Its not fancy by any standard and its definitely rough around the edges…but that’s what makes it perfect to me.



· 2 1/4C old fashioned rolled oats
· 2 C spelt flour
· 1 C sunflower seeds
· 3/4 C pumpkin seeds
· 1/2 C unsweetened shredded coconut
· 1/4 C chia seeds
· 1 C sucanat
· 1 tbsp cinnamon
· 2 tsp sea salt
· 1 ½ C vegan dark chocolate chips (mini ones are the best if you can find them!)
· 1 1/4 C dried naturally sweetened cranberries
· 1/4 C blackstrap molasses
· 3/4 C melted coconut oil
· 1 1/2C unsweetened almond or soy milk

Directions: (left unchanged from my late night scribbles, hehe)

Preheat your oven to 350 degrees.

Mix your dry ingredients in one bowl, wet ingredients in another, add wet to dry and stir.

Line 2 big baking sheets with parchment paper. I used a 1/3 measuring cup to scoop the dough and then flattened them out with my hand until they were about an inch thick. Like delicious hockey pucks!

Place sheets in the oven and bake for 25-35 minutes or until brown (I baked them on the longer side because I like them crunchy).

My batch made about 24 BIG cookies

Cool on a rack then store in the fridge.

…soooo we’re cool now right? 😉

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  1. Tricia Bain

     /  August 29, 2012

    Yum. Can we bake this for our hike?

  2. Damn! Looks great!

  3. Glad you’re back!

  4. Oh we are on very good terms now. I used to beg a friend who lived in the junction to bring me Gypsy cookies to work so I could eat them for breakfast. The best. Now I can make them at home!

  5. Cookie. Cookie good. Love the blackstrap molasses…. we are SO good RE blogging hiatus with THIS offering.

  6. I work at Bunner’s as a baker and this looks pretty darn close to the real mccoy! I suggest subbing the milk for coffee sometime if you’re feeling fancy. Although we don’t do that at the bakery, my boss (the recipe queen) highly suggests it!

    • This comment makes me happier than just about anything. I always feel fancy and therefore will be trying this out very soon! Glad ya stumbled on the blog 🙂

  7. Lucy

     /  December 8, 2012

    I made on two different occasions, inspired by the ones at Bunners.
    Absolutely delicious and easy to make, everyone loves them. Will definitely become part of my key cookie recipe collection.

  8. Lucy

     /  April 29, 2013

    My son bought them at Bunner’s and we all fell in love…so delish.
    Thanks to your website I don’t have to wait until 10 a.m.
    Thanks so much for a wonderful recipe!!

  9. Denise

     /  March 29, 2015

    I’m addicted to the Bunner’s cookie so was happy to find a recipe that pretty darn close. I substituted the spelt flour as I’m gluten free and it turned out fabulous. Even my kids who don’t eat the same way as I do loved the cookie. The challenge was stoping at one!


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