Mmmm, more wonderful baking treats for breakfast on the run, or a great snack in the kids' lunches!
These cookies are packed with protein, fibre, and heart-healthy canola oil, nuts, and seeds! Cookies can be wrapped and stored in the freezer for up to 2 weeks. Just add fruit and yogurt and you have a complete breakfast!
(this recipe is slightly modified from the Canadian Heart & Stroke Foundation)
- 1½ cups (375 mL) brown sugar
- 2 cups (500 mL) quick oats
- 3 cups (750 mL) all purpose flour
- 1 tbsp (15 mL) baking soda
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/3 cup (85 mL) ground flax
- 1/3 cup (85 mL) semi-ground almonds (I like a bit of crunch in my cookies!)
- 1/3 cup (85 mL) wheat germ (I used wheat bran)
- 1/4 cup (50 mL) canola oil
- 1/2 cup (125 mL) applesauce
- 1/4 cup (50 mL) water
- 3 eggs
- 1 1/2 tsp (7.5 mL) vanilla extract
- 1/2 cup (250 mL) craisins
- Preheat oven to 350° F (180° C). Prepare 2 cookie sheets.
- In a large bowl, mix together sugar, oats, flour, baking soda, baking powder, cinnamon, flax, almonds and wheat germ.
- Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
- Stir in craisins.
- Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies will spread when baked.
- Bake 8 to 10 minutes in preheated oven. (Mine took a bit longer as I made larger cookies.)
- Once the cookies have cooled, individually wrap the cookies in saran wrap and store them in a freezer ziploc for up to 2 weeks.
- I may try using a bit less sugar next time.
- The original recipe called for ground cloves and ginger, however, I substituted cinnamon instead.
- I only had vegetable oil on hand and they still turned out great, just not as heart-healthy.
- I didn't grind the almonds completely, I liked the crunch from the odd larger pieces of almonds.
- I am not a huge fan of raisins, so I substituted craisins, and they were delicious!
- I never line my cookie sheets, nor do I spray them with cooking spray; I find this ruins the non-stick coating over time.
- The original recipe states that they do not spread when baked, well, they most certainly do. I had a bunch of extra large yummy cookies!
- I found that my batch took a little longer, as my cookies were a bit larger.
- Once cooled, I wrapped them up individually with saran wrap and stored them in a freezer ziploc bag in the freezer. They are actually great eaten right from the freezer!