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A fun snack the kids can help prepare. Featuring dried cherries, dark chocolate
and toasted walnuts, these breakfast (or anytime) cookies won’t last
long.
- 1 cup walnut butter (or other nut/seed butter) 250 mL
- 1/2 cup honey (125 mL)
- 1/3 cup molasses (75 mL
- 2-1/2 cups rolled oats (625 mL)
- 1-1/2 cups California walnut pieces, toasted (375 mL)
- 3/4 cup wheat germ (175 mL)
- 3/4 cup dried cherries, chopped (175 mL)
- 1/2 cup skim milk powder (125 mL)
- 1/2 cup dark chocolate chips (125 mL)
- 1/2 tsp cinnamon (2 mL)
- 1/2 tsp sea salt (2 mL)
Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the walnut butter, honey and molasses. In a large bowl mix, combine the rolled oats, walnuts, wheat germ, dried cherries, skim milk powder, chocolate chops, cinnamon and sea salt. Add the molasses mixture to the dry ingredients working everything together until the mixture holds its shape when formed into a ball. Take 1/4 cup (50 mL) of the mixture, form into a ball and press onto the baking sheet to flatten into a cookie shape. Repeat the process until you have no remaining mixture.
Store cookies in an airtight container in the fridge or freezer for optimal freshness.
Makes 16 to 20 cookies.
Chef’s Tip: For a more exotic flavour, replace dried cherries with dried blueberries, goji berries, mango or candied ginger.
PER SERVING (1 cookie): about 293 cal, 6 g pro, 16 g fat (3 g sat. fat), 34 g carb, 2 g fibre, 0 mg chol, 128 mg sodium. %RDI: 6% calcium, 12% iron, 1% vit A, 0% vit C.
Recipe Source: California Walnuts