By Nicole Fetterly, RD
These cookies can be a great addition to a balanced lunch or even eaten as a quick breakfast, as they are packed with fibre and protein. Get the kids involved in making a big batch for the freezer before school starts and save on the cost and packaging of all the processed snacks and bars.
Makes a lot!
2 cups sugar (or substitute half honey or maple syrup)
½ cup blackstrap molasses
1 cup butter
½ cup nut or seed butter (check on allergen restrictions in your child’s classroom)
½ cup plain yogurt
1 tsp vanilla
5 cups oats
2 cups whole grain flour
¾ cup white flour
1.5 tsp baking soda
1 tsp salt
2 cups nuts or seeds (e.g. pumpkin seeds, hemp hearts)
1 cup raisins or dried cranberries
1 cup dark chocolate chips
Preheat the oven to 375F. Cream together the sugar, molasses, butter and nut butter in a large bowl or an electric mixer. Add the yogurt, egg and vanilla and mix well. Add the oats, flours, baking soda and salt and stir until just combined. Add the nuts, seeds, dried fruit and chocolate chips. Take a large spoonful (an ice cream scoop works well) and form into a ball then flatten into a patty. These cookies do not spread much so try to get them flat without breaking them apart. Bake on ungreased baking sheets for 8-10 minutes until golden brown.