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1. The ingredients in your recipes must be "food storage friendly" which means only nonperishables. Anything that can be stored in a pantry before opening is free game.

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Monday, January 25, 2010

Anytime Cookies

This is a great healthy cookie recipe from Mama Pea which is chock full of goodness. You don't have to feel guilty about putting this in your kid's lunch. This cookie also uses flaxseed as an egg substitution. Don't be scared by all the ingredients, it comes together quickly.

Ingredients: ground flaxseed, water, canola oil, white sugar, brown sugar, dried apricots, raisins, vanilla, white flour, whole wheat flour, wheat germ, baking soda, cinnamon, nutmeg, almonds (or any other nut), chocolate chips

Anytime Cookies

1/4 cup ground flaxseed, divided
1/2 cup water
1/4 cup canola oil
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup chopped dried apricots
1/4 cup raisins
1 tsp vanilla
1 cup flour
1/2 cup wheat flour
1/2 cup wheat germ
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chopped almonds (or another nut--optional)
1/4-1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F.

In a small bowl combine 2 Tbsp ground flax with 1/2 cup of water. Set aside.

In a large bowl, combine flours, wheat germ, baking soda, remaining 2 Tbsp of flax and spices. To flax/water mixture, add sugar, oil, vanilla and dried fruits. Add wet ingredients to dry ingredients stirring until just combined. Fold in nuts and chips.

Drop 12 spoonfuls of cookie dough sprayed lightly with non-stick spray. Bake for 12 minutes. Cool for one minute on pans and then transfer to cooling rack. Let cookies cool completely before moving to an airtight container.


Diann said...

I have never heard of flaxseed being used as an egg substitute. this is interesting! I am going to have to get some flaxseed and try this recipe out. I have heard of all the wonderful benefits of flaxseed and have been trying to come up with tasty recipes to use it in. thanks for posting this.

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