These oatmeal cookies are not only super sustaining, but super-healthy as far as cookies go. They're a good source of healthy fats, high in protein, and moderate in sugar making them sweet, but not too sweet. Great for breakfast, or with soycream! The blackstrap molasses provides an almost buttery flavor and beautiful color.
Super Oatmeal Cookies
2 TBS flax seeds (ground)
1/3 C water
1/2 C canola oil
1/4 blackstrap molasses
1 C brown sugar (firmly packed)
1 tsp vanilla
1 C whole wheat pastry flour
3/4 C whole wheat flour
1/2 C shredded coconut
3 C rolled oats
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 C dried cranberries (optional)
Preheat oven to 350 degrees. Whisk together flax seeds and water until frothy. Add oil, molasses, sugar, and vanilla. In a separate bowl, mix together pastry flour, flour, coconut, oats, baking soda, baking powder, salt, cinnamon, nutmeg and cranberries (optional). Add dry to wet ingredients and stir to combine. Bake for 12 minutes.
Those look delicious! I LOVE oatmeal in cookies. It gives them such a great texture.
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