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Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup quick-cooking oats
- 1/2 cup sliced almonds
- 1/2 cup chopped dried apricots
- 1/4 cup wheat bran
- 2 tablespoons flaxseed
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 large eggs
- Cooking spray
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 7 ingredients (flour through baking powder) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
104 cal, 2.4g fat, 18.4g carbs, 1.1g fiber, 42mg sodium
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