Dried Fruits, Chocolate Chips & 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.
Yield
24 servingsPrep
15 minCook
12 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
packed |
*
|
| 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
chopped |
|
Directions
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.
Comments
