This recipe has been fine-tuned many times over by Kate Ekman, a passionate lover of the natural side of food. After trialing many variations, she highly recommends this pumpkin seed, golden raisin, and cranberry version of her recipe. However, the seeds and dried fruit can be substituted with the nuts, seeds, and/or fruit of your choice.
Special Diet Notes: Breakfast Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ¾ cup oil
- ⅓ cup packed brown sugar
- up to ¼ cup cane sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole flax seeds (grind them and) + 6 tablespoons water OR 5 tablespoons preground flax seeds + 6 tablespoons water
- 1-1/4 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups oats
- ½ cup unsalted pumpkin seeds
- ½ cup golden raisins
- ½ cup dried cranberries
- Preheat oven to 350°F.
- In a large mixing bowl, mix oil, brown sugar, sugar, and vanilla until light and fluffy.
- In a small separate bowl, mix ground flax with water and set aside. In another bowl, combine flour, cinnamon, baking soda, and salt.
- Add flax mixture to wet mixture until well blended and then gradually add dry mixture until well blended.
- Stir in oats, dried fruit, and seeds in small batches.
- On a baking sheet lined with foil or parchment paper (or a nonstick cookie sheet) drop the dough by ⅓ cupfuls and pat down slightly.
- Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.