A healthy hearty cookie! These are full of lots of yummy stuff. Everytime I make them it seems I tweak the recipe a bit depending on what I have, and they still always turn out. They are great for a snack or breakfast :-). These are NOT sweet, so if you find they taste too healthy, you could always increase the amount of sugar.
1 1/4 c. wheat flour
1/2 c. oats
1/2 c. bran flakes
1/4 c. ground flax or wheat germ (optional)
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
2-4 oz. carrot baby food puree (optional)
1 egg
1 tsp vanilla
1/2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins
-Through everything in a bowl at once (I'm all about quick and easy!) and mix until well combined.
-Bake 350 12-14 minutes.
-Makes 2-3 dozen
Egg and Gluten Free Version:
1 1/2c. oat flour
1/2 c. oats
1/4 c. ground flax
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
1 tsp vanilla
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins or raisins
1/2 c. oats
1/4 c. ground flax
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
1 tsp vanilla
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins or raisins
-Line baking sheet with parchment. Press cookie dough mounds flat before baking.
-Bake at 350 for 12-14 minutes
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