These are my favourite thing in the world to make. I love this recipe so much that I have had to limit my making them, or as in the case of this weekend, plan on giving most of them away. I am bringing these to work on Monday (yep, back to work after a whole year off on maternity leave). I tend to eat them for two or three meals a day when I have them on hand, which isn't the most balanced approach to life so I will pawn off the delicious healthy 'cookies' on others. These cookies freeze really well so whip up a batch, throw 'em in the freezer, and you will be ready to grab one when you need a healthier snack on the go instead of some sugar and saturated fat filled store bought bar (yuck).
The recipe is modified from one in Tosca Reno's 'Eat Clean Diet Recharged' book (if you haven't figured it out yet, I love Tosca!).
EC Oatmeal Breakfast Cookies
1 1/3 Cup Safflower Oil or Light Olive Oil (or any 'healthier' oil, buy organic cold pressed if you can)
1 1/3 Cup Unsweetened Applesauce
1.5 cups Sucanat, Palm Sugar or other healthy sugar
4 eggs
1 tbsp vanilla
1 ½ tsp salt
8 cups rolled oats
2 cups whole wheat or 12-grain flour
1 cup wheat germ or flax or a combination of both (if you don't have wheat germ or flax just use flour)
1 cup plain whey protein powder (if you don't have protein powder just use flour)
8 oz raisins (optional)
8 oz chopped walnuts (optional)
* If you really want to get crazy, add 8 oz of smashed up 80% cocoa dark chocolate - this will be the addition for my coworkers*
Preheat oven to 350. Line baking sheets with parchment paper. Cream the oil, applesauce and sugar together in large bowl until smooth. Beat in eggs, vanilla and sea salt. Use a large wooden spoon or clean hands to work in flour and oats. Add raisins and walnuts (or chocolate) if desired and mix until evenly distributed. Shape the dough into large 3-inch balls and press into 5 or 6 inch flat cookies on baking sheets. Bake for 15 minutes or until as brown as you desire. Cool on wire racks.
Makes 24 very large cookies.
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