Shame on you if you tell anyone in the family these have flax seed and wheat germ in them! These are: fantastic. Something about the flax seed (ground) and wheat germ makes these especially golden and crunchy crisp and you'd never know they are fibre-filled superstars. This is also a great cookie to fiddle with if you want t hemp hearts, or change the sugar for agave or maple syrup. The coconut oil is available organic and pure (but tastes coconut-y) or unflavored. Either way, coconut fat is now considered a heart-healthy fat and is dairy free.
1/2 cup unsalted butter, melted
1/2 cup coconut oil
1 cup brown sugar, firmly packed
¼ cup white sugar
2 tablespoons honey
2 ½ teaspoons pure vanilla extract
1 ¼ cup all-purpose flour or multi-grain flour
4 cups large flake oatmeal
1/3 cup sunflower seeds
3 tablespoons wheat germ
2 tablespoons chia seeds
3 tablespoons ground flax seed
¼ teaspoon salt
¼ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon cinnamon
1/4 cup dried cranberries, plumped and dried
1/4 cup chopped dates
1/4 cup sliverred dried prunes
Preheat the oven to 350 F. Line one set of doubled up baking sheets with parchment paper on top one and have another sheet ready, with parchment paper on top.
In a mixer bowl, cream the butter and coconut oil with the brown sugar, white sugar and honey very well. Add in eggs, and vanilla, and then fold in flour, oatmeal, flax seed, wheat germ, baking powder, baking soda, salt, and cinnamon. Blend well and fold in cranberries.
Chill batter for 15 minutes and then shape into big balls of dough (or smaller, for more modest cookies) and press very slightly on cookie sheet, leaving a good 2 inches between the dough.
Bake 14-16 minutes until cookie are golden brown and spread and set up.
Makes 2 dozen or so.
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