Ok, I haven’t met anyone who can eat just one of these, ok, maybe I have learned some self-discipline… I only had one at lunch while my guest had four, maybe five! They make a great gift, and they are my most popular snack food for meetings and workshops!
The recipe can be found on the Craisins bag (the large bag from Costco). I’ve modified the recipe a bit, reduced the sugar, and replaced eggs with ground flax seeds, but you can use eggs if you like.
I also use a blend of organic whole grains such as spelt, red fife, quinoa or brown rice. I like to shape them in cookie molds. If you want them to be vegan, you will have to shop for vegan white chocolate chips; I can’t find them in the stores nearby, so I use regular white chocolate chips, so technically, these are not vegan. Sometimes I combine coconut oil with Earth Balance butter. Oh yeah, and one more special ingredient: love. 🙂
- ⅔ cup coconut oil, Earth Balance butter or other healthy butter, softened
- ⅓ cup cane sugar
- 2 tablespoons ground flax seeds plus 6 tablespoons water (equivalent to 2 eggs)
- 1½ cups rolled oats
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup dried cranberries (or raisins)
- ⅔ cup white chocolate chips
- Preheat oven to 350°
- Combine oats, flour, baking soda and salt.
- In separate bowl, beat butter and sugar with mixer, or whisk until fluffy.
- Add flax seed mixture and vanilla; beat well.
- Stir dry ingredients into liquid; mix well.
- Stir in cranberries and chocolate chips.
- Drop by spoonfuls onto lightly greased cookie sheet or parchment paper; or use cookie molds.
- Bake about 12 minutes.
- Makes 30 to 36 cookies.