Cookies For Snack Again from my book, The Power of Flour.
If there is one sure fire way to trick someone into trying healthy flours and whole grains, it’s through the cookie. My kids actually think that you make cookies by dumping in “a little of this, and a little of that.” See how easy it is to alter or vary these cookies by watching Chloe (the daughter of one of my best friends) make these cookies while her sister Molly gets it all on camera. Healthy Cookies by Chloe… totes adorbs!
- 1/2 cup butter
- 1/3 cup canola oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 1 cups whole wheat flour or spelt flour
- 1/2 cup soy or other flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups rolled oats, spelt, wheat or barley
- 1 cup oat bran, wheat bran or flax meal
- 1/3 cup pecans or walnuts, chopped or ground
- 1/3 cup pumpkin seeds or sunflower seeds, chopped or ground
- 1/2 cup unsweetened coconut
- 1 cup dates, chopped (can substitute with raisins, dried cranberries or prunes)
Preheat oven to 350º. In a large bowl, cream together first six ingredients. Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir until smooth. Add chips or chunks. Do not over stir. Drop by rounded teaspoonfuls on a baking sheet. Bake 8 minutes for a chewy cookie, 10 minutes for a crispy cookie.
Thank you Chloe, Molly and Kazden for the help with the video! And I love this picture Chloe made for me!
