Grainy, Seedy Cookies
By Julie Van Rosendaal
on October 05, 2010
Packed with the same ingredients as granola, these chewy cookies contain fibre, protein and vitamins and healthy fats from the nuts, seeds and canola oil.
1/4 cup (60 mL) butter, softened
1/4 cup (60 mL) canola oil
1/2 cup (125 mL) packed dark brown sugar
1/4 tsp. (1 mL) cinnamon
1 large egg
1 tsp. (5 mL) vanilla
3/4 cup (185 mL) all-purpose or whole wheat flour
1 1/2 cups (375 mL) old-fashioned oats
1/2 tsp. (2 mL) baking soda
1/2 tsp. (2 mL) salt
1/2-1 cup (125-250 mL) seeds: sesame, sunflower, pumpkin, flax or a combination
1/2 cup (125 mL) raisins or other dried fruit (optional)
1. Preheat the oven to 350°F. In a large bowl beat the butter, oil, brown sugar and cinnamon until creamy; beat in the egg and vanilla.
2. Add the flour, oats, baking soda and salt and stir until almost combined; add the raisins or other dried fruit and stir just until blended.
3. Drop large blobs on an ungreased baking sheet and bake for 12-14 minutes, until set around the edges but still soft in the middle.
Makes 2 dozen cookies.
PER COOKIE (made with 1/4 cup each sesame, sunflower and pumpkin seeds):
142 calories, 7.5 g fat (2 g saturated fat, 3 g monounsaturated fat, 2.4 g polyunsaturated fat), 13 mg cholesterol, 14.8 g carbohydrate, 3.8 g protein, 1.7 g fibre.
By Julie Van Rosendaal|
October 05, 2010