Crunchy Granola & Seed Cookies

  • Prep Time: 10 min
  • Total Time: 50 min
  • Serves: 36 cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature 125 mL
  • 1/2 cup sugar 125 mL
  • 1/2 cup firmly packed brown sugar 125 mL
  • 1 egg
  • 1 tsp vanilla extract 5 mL
  • 1 cup large flake rolled oats 250 mL
  • 1/2 cup all-purpose flour 125 mL
  • 1/2 cup whole wheat flour 125 mL
  • 1 tsp baking soda 5 mL
  • 1/2 tsp salt 2 mL
  • 1/3 cup pumpkin seeds 75 mL
  • 1/3 cup sunflower seeds 75 mL
  • 3 tbsp flax seeds 45 mL

Directions

  • Step 1

    Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.

  • Step 2

    In separate bowl, whisk oats with all-purpose flour, whole wheat flour , baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Cover and refrigerate dough 30 min.

  • Step 3

    Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.

  • Step 4

    Cool on baking sheet 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.

Tip

Add 1/2 cup (125 mL) chopped dried fruit, such as dried cranberries, raisins or sour cherries to dough.

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Nutrition Facts

  • Per serving (1 cookie)
  • Calories 80
  • Protein 2 g
  • Total fat 4 g
  • Sat fat 2 g
  • Cholesterol 10 mg
  • Carbohydrates 10 g
  • Fibre 1 g
  • Sugar 6 g
  • Sodium 70 mg