Bake Time
15-20 minYield
20-24 cookiesRating
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Loading...| 1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1 tsp baking soda | |
| 3/4 tsp salt | |
| 1/2 tsp allspice | |
| 2 tsp cinnamon | |
| 2 tsp ginger | |
| 2 eggs | |
| 1/3 cup vegetable oil | |
| 1 1/4 cups unsweetened applesauce | |
| 3/4 cup brown sugar | |
| 1 tbsp grated orange rind | |
| 2 tsp vanilla | |
| 3 cups ROGERS PORRIDGE OATS ORIGINAL BLEND | |
| 3/4 cup chopped almonds | |
| 1/2 cup sunflower seeds | |
| 1 cup dried cranberries |
Packed with almonds, cranberries and sunflower seeds, these spiced cookies are as delicious as they are healthy! With 5 grams of fibre per cookie, they make a great breakfast on the go.
| 1. | Preheat oven to 350 °F (175 °C). |
| 2. | Combine flour, baking soda, salt, allspice, cinnamon and ginger; stir well and set aside. |
| 3. | Place eggs, vegetable oil, unsweetened applesauce and brown sugar in a large bowl and beat together well. Add orange rind, vanilla, porridge oats, chopped almonds and sunflower seeds; stir until well combined. Add flour mixture and stir well. Add dried cranberries and stir until well distributed. |
| 4. | Using about 1/4 cup (50 mL) of cookie dough for each cookie, place on greased or parchment-lined cookie sheet and press down with a fork to form a cookie approximately 3.5″ (9 cm) in diameter. Bake for 15 – 20 minutes or until lightly browned. Let cool on the cookie sheet before removing. |
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