Crunchy Granola and Seed Cookies

36
Easy
Desserts
30 minutes

Characteristics

Vegetarian Without nuts Low Sodium

Nutritional Facts Per Serving

80
Calories
2 g
Protein
10 g
Carbs
Show all nutrition facts

Nutritional Facts

1 36
  • Amount For Serving % Daily Value
  • Calories 80
  • Lipides 4 g
    • Saturated fat  2 g
  • Cholesterol 10 mg
  • Sodium  70 mg
  • Carbs 10 g
    • Sugar  6 g
  • Protein 2 g

Ingredients

  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) large flake rolled oats
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) pumpkin seeds
  • 1/3 cup (75 mL) sunflower seeds
  • 3 tbsp (45 mL) flax seeds

Method

  1. Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside. 
  2. In separate bowl, whisk oats with all-purpose flour, whole wheat flour, baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Chill dough 30 min. 
  3. Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake 12 min. or until golden brown around edges, rotating half-way through baking for even cooking. 
  4. Cool on baking sheets 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks. 

Tip: Add 1/2 cup (125 mL) chopped dried fruit, such as dried cranberries, raisins or sour cherries to dough.

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