Good Grains Fruit Cookies

By krystallondon

When you want to give your family a treat that packs extra nutrition too, try these moist and flavourful cookies. A cold glass of Milk and a couple of these yummy cookies make the perfect snack.

Ingredients

• 1-1/2 cups (375 mL) mixed dried fruit (apples, apricots, peaches, pears, raisins, cherries, cranberries, blueberries)
• 1/3 cup (75 mL) ground flax seeds
• 1 cup (250 mL) Milk
• 2-1/2 cups (625 mL) quick-cooking rolled oats
• 1-1/2 cups (375 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 1-1/2 tsp (7 mL) ground cinnamon or ginger
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) butter, softened
• 1-1/4 cups (300 mL) packed brown sugar
• 1 egg

Preparation

Step 1

Position racks in top and bottom thirds of oven and preheat to 375°F (190°C). Lightly butter 2 large baking sheets or line with parchment paper.

Chop dried fruit if using large pieces; stir fruit and flax seeds into Milk and set aside. In a bowl, combine oats, flour, baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg until creamy. Using a wooden spoon, stir in oat mixture alternately with Milk mixture, making 3 additions of dry ingredients and 2 of Milk.

Drop heaping tablespoons (15 mL) of batter onto prepared baking sheets at least 2 inches (5 cm) apart and flatten slightly. Bake for about 15 min, rotating pans halfway, or until golden around the edges yet soft in centre. Let cool for 3 min; transfer cookies to a rack to cool. Let baking sheets cool and repeat with remaining batter. Baked cookies can be layered between waxed or parchment paper in an airtight container and stored at room temperature for up to 3 days or frozen for up to 2 months.


Per serving of one cookie
Energy: 118 Calories
Protein: 3 g
Carbohydrate: 17 g
Fat: 5 g
Fibre: 1,9 g
Sodium: 26 mg

Here are the key nutrients provided by a serving
Nutrient % DV*
Calcium: 3 % / 32 mg
Magnesium: 10 %
Phosphorus: 8 %
Thiamin: 7 %
Zinc: 6 %