Makes 30 cookies
Need to make a quick getaway in the morning rush? Don't forget to eat breakfast! These cookies are packed with protein, fibre and heart-healthy canola oil, nuts and seeds that will keep you fuelled until lunchtime. Add a piece of fruit and a yogurt and you have a complete breakfast. These cookies can be stored in the freezer for up to two weeks. Just pull one out the night before to let it defrost.
- 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 ginger
- 1/2 tsp (2 mL) ground cloves
- 1/3 cup (85 mL) ground flax
- 1/3 cup (85 mL) ground almonds
- 1/3 cup (85 mL) wheat germ
- 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 cup (250 mL) golden raisins
- Preheat oven to 350° F (180° C). Line two cookie sheets with parchment paper.
- In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, 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 raisins.
- Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked.
- Bake 8 to 10 minutes in preheated oven.
- Once the cookies have cooled. Individually wrap the batch and freeze for a quick fix in the morning.
Nutritional information per serving
- Calories: 159
- Protein: 5 g
- Fat: 3 g
- Saturated fat: 1 g
- Dietary cholesterol: 21 mg
- Carbohydrate: 30 g
- Sodium: 150 mg
- Potassium: 174 mg
Recipe developed by Nadine Day, a registered dietitian. ©The Heart and Stroke Foundation.
Posted April 2007.