Breakfast Cookie

Makes 30 cookies These are actually quite good, and you can convince yourself they are healthy! I make a batch and store them in the freezer. Defrost a single cookie in the microwave for one minute, and it tastes like it's fresh out of the oven.

Ingredients

11/2 cups (375 mL) brown sugar

2 cups (500 mL) quick oats

3 cups (750 mL) all purpose flour

1 tbsp (15 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) ground cloves

1/3 cup (85 mL) ground flax

1/3 cup (85 mL) ground almonds

1/3 cup (85 mL) wheat germ

1/4 cup (50 mL) canola oil

1/2 cup (125 mL) applesauce

1/4 cup (50 mL) water

3 eggs 

1 1/2 tsp (7.5 mL) vanilla extract

1 cup (250 mL) golden raisins

Directions

Preheat oven to 350° F (180° C). Line two cookie sheets with parchment paper. In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ. Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended. Stir in raisins. Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked. Bake 8 to 10 minutes in preheated oven. Once the cookies have cooled. Individually wrap the batch and freeze for a quick fix in the morning.

Nutritional information per serving (1 cookie)

Calories: 159 Protein: 5 g Fat: 3 g Saturated fat: 1 g Dietary cholesterol: 21 mg Carbohydrate: 30 g Dietary fibre: 3 g Sodium: 150 mg Potassium: 174 mg