healthy crispy oatmeal cookies

Name: Healthy Crispy Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 15
Ingredients: 1/4 cup(s) earth balance margarine; 1/2 cup(s) packed brown sugar; 1/3 cup(s) coconut sugar (or plain white sugar); 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) baking soda; 1/8 teaspoon(s) sea salt; 1 large organic egg (at room temperature); 1 teaspoon(s) vanilla extract; 3/4 cup(s) spelt flour (or all purpose); 3/4 cup(s) rolled oats; 1/4 cup(s) flax seed meal; 1/4 cup(s) wheat germ; 2-oz - dark chocolate, finely chopped; 1/4 cup(s) dried cranberries or currants; 1/4 cup(s) chopped hazelnuts or walnuts, toasted

(3 RATINGS)

92 Pinches 2 Photos

Jo Zimny

Ithaca, NY

Updated on May 10, 2011

Its been ages since I made cookies. I usually sample what I make and hubby eats the rest :) I usually make them crispy since those are his favourites. These ones are loaded with healthy goodies.

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These ones have currants and hazelnuts in them for something a little different.

prep time 15 Min

cook time 10 Min

method ---

yield 15 (2 cookies each)

Ingredients

1/4 cup earth balance margarine
1/2 cup packed brown sugar
1/3 cup coconut sugar (or plain white sugar)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 large organic egg (at room temperature)
1 teaspoon vanilla extract
3/4 cup spelt flour (or all purpose)
3/4 cup rolled oats
1/4 cup flax seed meal
1/4 cup wheat germ
2-oz - dark chocolate, finely chopped
1/4 cup dried cranberries or currants
1/4 cup chopped hazelnuts or walnuts, toasted

How To Make healthy crispy oatmeal cookies

Step 1

Preheat your oven to 350'F

Step 2

Using a large electric mixer, add the earth balance to the bowl and on medium high mix for 30 seconds. Add the brown sugar, coconut or plain sugar, cinnamon, baking soda, and salt. Beat until combined scraping the bowl as you go.
Step 3

Beat in the egg, vanilla until combined. Beat in the flour, and stir in the rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts. The dough will be sticky and thick.
Step 4

Drop by teaspoons onto an "UNGREASED" cookie sheet. I have a gold coloured one. It's very heavy but works like a charm as nothing sticks to it. Space the cookies 2" apart, they spread.
Step 5

Bake for 9-11 minutes (I did mine for 10). They should be lightly browned on the top. Let the cookies cool for a minute then transfer to a wire rack. Makes around 3 dozen crispy cookies. Enjoy!
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