Teaching your kids how to cook is a life skill. Get then excited to join you in the kitchen and make these heart healthy whole grain cookies together. Depending on their age they can find ingredients, measure, stir, or spoon out cookie dough.
½ cup (125 mL) unsalted non hydrogenated margarine
½ cup (125 mL) brown sugar, packed
¼ cup (60 mL) granulated sugar
1 omega-3 egg
2 Tbsp (30 mL) water
½ tsp (2 mL) pure vanilla extract
1 ¼ cups (300 mL) whole wheat flour
1 ¼ cups (300 mL) old fashioned or large flake rolled oats
2 tbsp (30 mL) wheat germ
2 tsp (10 mL) cinnamon
½ tsp (2 mL) baking soda
¾ cup (175 mL) raisins, don’t feel like raisins? I used chocolate chips instead in the picture
1. Preheat your oven to 375°F/190°C. Line a cookie sheet with parchment paper.
2. In a medium bowl cream the non-hydrogenated margarine. Beat in both sugars till fluffy.
3. Add the egg, water and vanilla, beat till creamy.
4. Add the whole wheat flour, rolled oats, baking soda and cinnamon. Mix until combined. Stir in the raisins or chocolate chips.
5. Drop by rounded teaspoonful onto the cookie sheet or try a mini scoop. See picture below. Gently press down with your fingers to slightly flatten the cookie.
6. Bake for 12-14 minutes. Let cool slightly on the cookie sheet, then remove from the pan and let them finish cooling on a wire rack, if you can wait that long. Store in an airtight container for up to 1 week or freeze for up to 2 months.
Makes – 50 cookies, if and only if, you use a teaspoonful of batter per cookie.
1 serving = 2 cookies
2 cookies contain: 115 Calories, 4.5 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 30 mg Sodium, 18 g Carbs, 1 g Fibre, 2 g Protein.
Professional home economist tip: Whole grains are better for your heart and your GI tract than refined grains. By adding wheat germ into this cookie recipe the whole wheat flour becomes a whole grain.
As the official Camp Cook at Camp for Keeps I’ll be posting kid friendly recipes right through until the event takes place on September 28, 2013.