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Prep Time
10 mins
Cooking Time
30 mins
Total Time
1 h
Makes
36 cookies

Ingredients

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

Method

Step 1
Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.
Step 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. Cover and refrigerate dough 30 min.
Step 3
Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.
Step 4
Cool on baking sheet 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cookie):
Calories:
80
Fat:
4 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
1 g
Sugar:
6 g
Cholesterol:
10 mg
Protein:
2 g
Sodium:
70 mg