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Dried Fruits, Chocolate Chips and Flaxseed Cookies

Dried Fruits, Chocolate Chips and Flaxseed Cookies Dried Fruits, Chocolate Chips and Flaxseed Cookies Dried Fruits, Chocolate Chips and Flaxseed Cookies Dried Fruits, Chocolate Chips and Flaxseed Cookies Dried Fruits, Chocolate Chips and Flaxseed Cookies

These delicious cookies are made with a mixture of dried fruits, chocolate chips, ground flax seeds, whole wheat flour, oats, and walnuts. They are packed with goodness and yumminess. A quick grab-and-go breakfast, or a wholesome snack whenever you feel hungry before the meal time.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium


¾ cup whole-wheat flour
or white whole wheat, or whole wheat pastry
4 tablespoons ground flax seed
or wheat germ, if don't have flax seeds
½ cup rolled oats
rolled or quick-cooking
1 teaspoon baking soda
1 pinch salt
4 tablespoons olive oil
or canola oil, or walnut, grape seed oil
¼ cup orange juice
½ cup brown sugar
1 large eggs
1 teaspoon vanilla extract
¼ cup cranberries, dried
coarsely chopped
¼ cup prunes
coarsely chopped
¼ cup apricots, dried
coarsely chopped
¼ cup cherries, dried
coarsely chopped
½ cup chocolate chips (semi-sweet)
½ cup walnuts


Preheat the oven to 350℉ (180℃).

Place a piece of parchment paper on each baking sheet. You probably need two baking sheets.

In a large bowl, add the whole wheat flour, ground flax seeds or wheat germ, oats, baking soda and salt, and mix well.

In a medium bowl, add the olive oil, orange juice, brown sugar, egg and vanilla extract. Whisk until well combined.

Pour the olive oil mixture into the flour mixture, and stir with a wooden spatula until moistened.

Stir in all the dried fruits, chocolate chips, and walnuts until evenly distributed and incorporated.

Drop by tablespoonful onto prepared baking sheet.

Flatten the cookies with the back of a fork or your fingers; if it gets too sticky, wash and the fork or your hands, and repeat until all the dough is finished.

Bake one sheet at a time for 12 to 15 minutes, or until the edges of the cookies start to become golden and brown, and the bottom is browned.

Remove from the oven and let cookies cool on a sheet on a wire rack for about 5 minutes.

Transfer the cookies onto the wire rack, and cool completely.

Store the cookies in an air-tight container for up to 1 week or in the freezer for up to at least 1 month.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 6558% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 26mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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