October 11, 2014

Sarah’s Breakfast Cookies

1 cups whole-wheat flour
½ cup all-purpose flour
¼ cup ground flaxseed
¼ oat bran
¾ teaspoon baking soda
¾ teaspoon cinnamon (optional)
½ teaspoon salt
4 TBS unsalted butter, room temperature*
¼ cup coconut oil
¼ cup applesauce
¾ cup packed dark-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups rolled oats
½ cup roasted, unsalted almonds, chopped
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds
1/3 cup shredded unsweetened coconut
1/3 cup golden raisins
1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Whisk together flours, flax, oat bran, baking soda, cinnamon and salt in a large bowl.

2. Beat butter and oil in a large bowl with a mixer until light and fluffy. Add applesauce and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins and cranberries, and beat to combine.

3. Scoop dough by the tablespoon onto parchment-lined (or silicone pad lined) baking sheets. Bake until golden and firm, 12-14 minutes. Let cool completely.

* NOTE: I usually adjust the combination of butter, oil (canola and/or coconut) and applesauce depending on what I am making them for or what I have on hand. I recommend using at least the 4 TBS of butter for taste, but I have made these with only a mix of coconut and canola oil (total of ¾ cup oil) and they still come out very good.