1 cup (250 mL) Rogers Foods Whole Grain Whole Whole Wheat Flour
2 cups (500 mL) Rogers Foods Porridge Oats & Healthy Grains
1 tsp (5 mL) baking soda
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) allspice
2 tsp (10 mL) cinnamon
2 tsp (10 mL) ground ginger
2 eggs
1/3 cup (75 mL) olive oil
1¼ cups (310 mL) unsweetened applesauce
½ cup (125 mL) packed brown sugar
1 tbsp (15 mL) orange zest
2 tsp (10 mL) vanilla
¾ cup (175 mL) almonds, chopped
½ cup (125 mL) raw sunflower seeds
1 cup (250 mL) dried cranberries
The word cookie has a new meaning for Heart Month. These delicious and nutritious cookies include Rogers Foods 100% Canadian Grown Porridge Oats & Healthy Grains, sunflower seeds, almonds and cranberries, packing four grams of plant-based protein and four grams of fibre in each one! Beyond breakfast, they are perfect as a grab-and-go snack along with yogurt for your morning break or after school for the kids.


1.Preheat oven to 350°F (180°C). Prepare three 12 X 17 inch (30 cm X 43 cm) cookie sheets.
2.In a large mixing bowl, combine Rogers Foods Whole Grain Whole Wheat Flour, Rogers Foods Porridge Oats & Healthy Grains, baking soda, salt, allspice, cinnamon and ground ginger. Set aside.
3.In another mixing bowl, beat eggs, oil, applesauce, sugar, zest and vanilla. Add flour mixture to egg mixture and blend well, then stir in almonds, sunflower seeds and cranberries until combined.
4.Using about ¼ cup (60 mL) of cookie dough for each cookie, place on cookie sheets and press down with a fork to form a cookie approximately 3 inches (7.5 cm) in diameter.
5.Bake for 15 to 20 minutes or until lightly browned. Let cool on the cookie sheet before removing. Keep cookies in an airtight container for up to seven days in the refrigerator and up to two months in the freezer.

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