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2 cups of Rancho’s Own Breakfast Mix
1/3 cup coconut oil, melted
1/3 cup brown sugar, or palm sugar
1 cup whole wheat flour
½ cup rye flakes*
1 tsp of vanilla
½ tsp of cinnamon
pinch of salt
*If you don’t have rye flakes on hand, rolled oats works well as a substitute.
Preheat the oven to 350Á.
In a large bowl, cream the coconut oil and the sugar together, then add the eggs and beat until creamy. Stir in the rest of the ingredients and mix until everything is well combined.
Take scoops of dough approximately the size of golf balls, roll between your hands and flatten. These cookies do not settle or spread during baking, so the shape and size you make them is what you will get at the end. Place raw cookies on a parchment or baking mat lined cookie sheet.
Bake for 12-15 minutes, the thicker the cookies the longer it will take to bake. They’ll turn a lighter shade of brown when they’re done, and if you take a peak a the bottoms they’ll be lightly browned.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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