Welcome to blog contributor, James Holloway


Chef James Holloway begins his contributions to this blog with two of this much-requested cookie recipes (after the jump).  James has a rich and long history in the natural foods movement. He’s managed and owned a health food store in Hood River, Oregon, cooked in four-star hotels, worked as a private chef and for a decade has been at times both chef and sous chef for our Gourmet Vegetarian Dinners in Palo Alto.  He is father to  three children. His eldest, Melissa, is vice president of publicity for Fox Searchlight in Los Angeles, and his younger two, Alexis and Chris, are in middle school.


Start with two bowls, one for dry and wet ingredients:

Dry ingredients:

1 cup raw millet

1 cup quick oats

1 cup sunflower seeds (raw)

2 cups flour (use whole wheat pastry or a combination of flours)

1 cup fine shredded coconut

1 cup raisins

1/2 cup chocolate chips

3/4 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1 tsp. ginger powder

Wet ingredients:

1/2  cup canola oil

1  cup maple syrup

1  cup soy or rice milk

Method:  Blend wet ingredients together with a wire whip, until emulsified. Pour wet ingredients into dry bowl, stir and mix up into the cookie dough. It should not be too wet. Let rest ten minutes before scooping dough and forming cookies onto the cookie sheet. Prep the cookie sheet with a bit of oil, or use parchment paper.  Scoop dough with a tablespoon and form a ball in your hand, flatten and place on baking sheet. Bake at 375º for about 15 minutes. Yield, approximately 18 medium sized cookies.



Dry ingredients:

2 cups unbleached white flour

3 cup baby rolled oats

2 cups shredded coconut (fine)

1/2 cup raisins

1/2 cup roasted pecan pieces

1 tsp. baking soda

1 tsp. baking powder

Wet ingredients:

1 cup maple syrup

1/2 cup canola oil

1 cup coconut milk (I use light)

Method: Mix wet ingredients with a wire whip until they are well emulsified. Then add them to the bowl of dry ingredients and stir and mix well, forming the cookie dough. Let rest about ten minutes before forming cookies. Form and place cookies on a lightly oiled cookie sheet, bake 12 to 14 minutes at 350º until lightly browned. Remove and let cool, off the cookie sheet.


One response

  1. I had the best tasting oatmeal cookie
    about 2 months ago at the Monday night dinner in Palo Alto.
    James Holloway was the chef. About two weeks later,
    he did an oatmeal cookie with chocolate chips.
    That is not the one I am referring to, but the
    “straight” oatmeal cookie with seeds on top (
    sesame seeds?).

    When I told my girlfriend about it, she immediately
    asked me if they were better than her’s and I had to admit
    they were. She then asked me for the recipe. Is there any chance James would share the recipe with this blog or with me?

    Thank you.

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