Oatmeal Cranberry Flax Cookies
By Eileen Stanbury, P.H.Ec., OHEA Administrator
Sneak in some healthy ingredients during the holidays with these tasty and festive Oatmeal Cranberry Flax cookies. Your kids will love them too!
¼ c (50 mL) all purpose flour
½ tsp (2 mL) salt
¾ c (175 mL) Red Fife wheat flour*
½ tsp (2 mL) baking soda
1 cup (250 mL) quick oats
1 tbsp (15 mL) ground flax seed
2/3 c (150 mL) brown sugar
½ cup (125 mL) canola based margarine
2 tbsp (30 mL) honey
½ tsp (2 mL) vanilla
2/3 c (150 mL) dried cranberries
Preheat Oven to 350˚F or 175˚C.
Sift together flour, salt, soda in a bowl and stir in quick oats and flax seed.
In a separate bowl, cream together sugar & margarine. Add honey, egg and vanilla to the creamed mixture and beat in until smooth. Add dry ingredients, and mix. Add dried cranberries and mix well. Drop cookies 1tbsp/15 mL on a cookie sheet lined with parchment paper and bake 9 to 11 minutes or until light brown. Makes 2-1/2 to 3 dozen.
Note: Any wholegrain flour can be used instead of the Red Fife Wheat flour.
If desired, ½ cup semi sweet chocolate chips can be substituted for the dried cranberries.
* Red Fife is one of the first 'variety' and 'farmer' identified food crops sold in Canada and originated in the Peterborough area. Recently it has become popular in Canadian artisan breads.