1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
1/3 cup vegetable oil
1 1/4 cups unsweetened applesauce
3/4 cup brown sugar
1 tbsp grated orange rind
2 tsp vanilla
3 cups ROGERS PORRIDGE OATS ORIGINAL BLEND
3/4 cup chopped almonds
1/2 cup sunflower seeds
1 cup dried cranberries
With 5 grams of fibre per cookie, they make a great breakfast on the go.
Preheat oven to 350 °F (175 °C).
Combine flour, baking soda, salt, allspice, cinnamon and ginger; stir well and set aside.
Place eggs, vegetable oil, unsweetened applesauce and brown sugar in a large bowl and beat together well. Add orange rind, vanilla, porridge oats, chopped almonds and sunflower seeds; stir until well combined. Add flour mixture and stir well. Add dried cranberries and stir until well distributed.
Using about 1/4 cup (50 mL) of cookie dough for each cookie, place on greased or parchment-lined cookie sheet and press down with a fork to form a cookie approximately 3.5″ (9 cm) in diameter. Bake for 15 – 20 minutes or until lightly browned. Let cool on the cookie sheet before removing.
Per Rogers Porridge Oats Cookies
PER COOKIE: about 230 calories, 6 g protein, 10 g total fat (1 g sat.fat), 32 g carbohydrate, 5 g fibre, 20 mg cholesterol, 160 mg sodium.