This recipe makes about 10-12 cookies that are pretty low in sugar and fat but still taste great. My kids love them too!
Makes 10-12 cookies
2 Tbsp ground flax seeds
1/4 cup water
1 cup whole wheat pastry flour
1/2 cup oat flour (process 1/2 cup rolled oats in a blender or food processor until they resemble the texture of a course flour)
1/4 cup of another flour (I used kamut. You can get creative or just use more whole wheat!)
1/2 cup cereal (try raisin bran, Kashi, bran flakes, cranberry nut flakes, etc.)
1/4 cup raisins or dried cranberries (or a combo)
1/4 cup each finely chopped walnuts and pecans
1/2 tsp cinnamon
2 Tbsp hemp seeds (or other seeds)
1/2 tsp baking soda
1 tsp baking powder*
1/4 tsp sea salt
3 Tbsp nut or seed butter (I used almond but I bet sunflower seed would also be yummy)
1 1/2 tsp vanilla
1/4 cup brown sugar
1/4 cup applesauce (or mashed bananas or pureed carrots)
1 tsp blackstrap molasses
1/4 cup oil (canola, coconut, or other mild-tasting oil)
2 Tbsp unsweetened non-dairy milk
- Preheat oven to 350°F (180°C). Combine the ground flax and water in a small bowl and set aside.
- In a large bowl, combine the flours, cereal, raisins (and/or cranberries), nuts, cinnamon, hemp seeds, baking soda, baking powder, and salt.
- To the flax mixture add nut butter, vanilla, brown sugar, applesauce, molasses, oil, and milk and mix well.
- Add the wet ingredients to the dry and stir to combine. Don't over-mix.
- Scoop the dough about 2-3 Tbsp at a time and, using your hands, roll it into balls. As you place the balls on a cookie sheet lined with parchment paper, flatten them out into cookie shapes.
- Bake for 12 minutes. Remove from the oven and transfer to a cooling rack.