1/2 cup less 1 tablespoon canola oil
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg (or 2 egg whites)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 cup rolled oats (preferably large flake)
1/2 cup ground flaxseed
1/2 teaspoon baking soda
1/2 cup dried cranberries
1/3 cup pumpkin seeds
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a food processor fitted with the steel blade, combine the oil, sugars, egg, vanilla, and cinnamon. Process for 1 minute or until well-blended. Add the flours, rolled oats, flaxseed, and baking soda; process with quick on/off pulses, just until combined. Stir in the cranberries and pumpkin seeds with a rubber spatula.
3. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet, leaving 2 inches between each cookie. Flatten each mound with the tines of a fork. Bake for 10 to 12 minutes or until golden.
Freezes well for up to 4 months.
79 calories per cookie, 8.5 g carbohydrate, 0.8 g fiber, 1 g protein, 4.5 g fat (0.4 saturated), 6 mg cholesterol, 20 mg sodium, 15 mg potassium, 0 mg iron, 3 mg calcium
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