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.