Supergrain Cookies With Nuts And Fruit |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 48 |
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Yes, the ingredient list is long-winded and rather complex looking, but it’s mostly just the plethora of different grains and seeds that go into these delicious, chewy cookies! The nuts, grains and seeds add a touch of crunch and a whole other texture to the traditional “oatmeal” cookie, not to mention a whack of nutrition! Read more ! The dough must rest overnight to absorb all the liquid and prevent it from flattening during baking. Ingredients:
1/2 cup raisins |
1/2 cup diced dates |
3 tbsp ground flaxseed |
1/4 cup hot water |
3/4 cup all purpose flour |
1/2 cup whole wheat flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt (omit if using salted butter) |
1 tsp pumpkin pie spice |
1/2 cup butter (i used salted), softened |
1/4 cup shortening |
3/4 cup sugar |
1 cup brown sugar |
1 tsp vanilla |
1 tsp maple extract |
2 1/4 cups rolled oats (not instant) |
1/2 cup chopped nuts |
2 1/2 oz corn germ |
1 oz poppy seeds |
1 oz white sesame seeds |
1 oz black sesame seeds |
1/2 oz flax seeds |
1 1/2 oz amaranth grain |
Directions:
1. Place raisins and dates in a small bowl, cover with boiling water. Let stand 30 minutes, then drain and set aside.
2. In a small bowl, whisk together flaxseed and hot water, set aside.
3. In another bowl, whisk flours, baking powder, baking soda, salt and spices. Set aside.
4. In a large bowl, cream together butter, shortening and sugars until light.
5. Beat in flaxseed mixture, followed by the vanilla and maple extract.
6. Gently stir in flour mixture, followed by oats, nuts, corn germ, seeds, amaranth and the soaked fruit.
7. Wrap dough in plastic wrap and place in the fridge 6-8 hours or overnight.
8. Preheat oven to 350F. Line baking sheets with parchment paper.
9. Bake cookies for 12-14 minutes.
10. Let cool on a baking sheet for 5-6 minutes, move to a wire rack to cool completely.
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