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Today on the way to the grocery store, I listed my shopping list out loud…Kristina had a couple of items she wanted me to pick up, too. “Cookies!” she yelled, determined to be heard. I explained to her we would make our own cookies, and with that we added oats, dried cranberries, and Earth Balance to our growing list.

While I can’t seem to escape the addition of a sweetener in the cookies, I could certainly make them with whole wheat, sneak in flax, some nuts, and a little fruit. These cookies are not overly sweet, and have a slightly drier, pleasant texture with a nutty finish. Think of them as breakfast in a cookie.

Ingredients:

2/3 cup softened Earth Balance

2/3 cup Florida Crystals sugar

2 eggs

1 tablespoon good quality vanilla

2 cups oats

1 cup whole wheat flour

½ cup flaxseed meal

1 teaspoon baking soda

½ teaspoon salt

¼ unsweetened coconut flakes

¼ crushed hazelnuts

½ cup dried cranberries

½ cup white chocolate chips

Directions:

1)      Cream together Earth Balance & sugar, add vanilla, then beat in eggs.

2)      Mix flour, flaxseed meal, baking soda, and salt evenly, then add in batches to egg mixture. Once wet & dry ingredients are well-mixed, incorporate coconut, hazelnuts, cranberries, and white chocolate chips.

3)      Roll mixture into walnut sized balls and place about 1 ½ inches apart on baking sheet; bake 12-15 minutes, or until bottom of cookies are brown & your house smells like oatmeal and vanilla. Let cool on a wire rack before eating, unless you don’t mind burning the roof of your mouth.

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