350 deg. F., approx. 15 minutes
Yield: 24 to 30 cookies
In a med. size bowl, combine:
1 cup WHOLE WHEAT PASTRY FLOUR
2 T. UNBLEACHED WHITE FLOUR
1 cup quick-cooking OATS
2 T. unsweetened shredded COCONUT
1 tsp. BAKING POWDER
1/2 tsp. GROUND NUTMEG
(scant) 1/2 tsp. GROUND CINNAMON
1/8 tsp. SALT
In a large bowl, add at same time, then beat everything until well mixed:
(scant) 1/2 cup SUGAR
1/4 cup CANOLA OIL
1/4 cup unsweetened APPLESAUCE
1 EGG
1 tsp. VANILLA
Mix in the dry ingredients, until just combined (don't overmix).
Add:
1/4 cup raw WALNUTS, finely chopped
optional: a handful of dark RAISINS, or dried CRANBERRIES
Let dough sit for a few minutes.
Use cookie sheets or shallow glass baking dishes, lightly greased
(or line with parchment paper).
Roll small balls with palms of hands, and place on cookie sheets.
Lightly press each cookie with moistened fork.
Bake until edges or bottoms are just slightly brown. The cookies will still be a bit soft but will firm up when cooled. Let cool for about 5 minutes before removing from pan.
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