Whole Grain Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Steps:

• Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
• Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
• Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.

Steps:

• Preheat oven to 375 degrees.
• Cream butter.
• Add both sugars, salt, baking powder, baking soda, eggs, vanilla, cinnamon and half the flour. Beat to combine.
• Beat in the remaining flour.
• Add oats, pecans and cranraisins.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.

Steps:

• Mix together weet-bix, rolled oats, flour, sugar, chocolate and apricots until well combined.
• Place margarine and golden syrup in a small saucepan and heat gently until melted.
• Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
• Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160 degrees C for 15-20 minutes. Cool on trays before serving.
• If you prefer your cookies chewy, cook them for 15 minutes. For crunchier cookies, leave them in the oven for 20 minutes.

Steps:

• Preheat oven to 375°F.
• In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside.
• In a large bowl, cream butter, brown sugar, and granulated sugar.
• Add egg, milk, and vanilla; mix well.
• Slowly add dry ingredients mixing well after each addition.
• Stir in oatmeal and unprocessed bran.
• Add raisins if desired.
• Drop by rounded teaspoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes or until done.

Steps:

• In small bowl, combine flour, wheat germ, oats, baking powder and cinnamon.
• Chop dried fruit and place in large mixing bowl.
• Add juice, oil and egg and mix thoroughly.
• Add dry ingredients and gently stir together.
• Cover and refrigerate for one hour.
• Drop by heaping teaspoonfuls on baking sheet. Use spoon to flatten dough somewhat.
• Bake at 375 degrees for about 10 minutes.

Steps:

• Preheat oven to 375°F In a large bowl, sift together the flour, baking soda and salt.
• In another bowl, cream butter and sugar until smooth, then blend in water and vanilla. Beat eggs and add to butter mixture. Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake 10-12 minutes. When done, edges should be lightly brown.