Crunchy Granola & Seed Cookies

Prep time: 10 min
Total time: 50 min
Serves: approx. 3 dozen cookies
1/2 cup
unsalted butter, room temperature
125 mL
1/2 cup
sugar
125 mL
1/2 cup
firmly packed brown sugar
125 mL
1
egg
1 tsp
vanilla extract
5 mL
1 cup
large flake rolled oats
250 mL
1/2 cup
all-purpose flour
125 mL
1/2 cup
whole wheat flour
125 mL
1 tsp
baking soda
5 mL
1/2 tsp
salt
2 mL
1/3 cup
pumpkin seeds
75 mL
1/3 cup
sunflower seeds
75 mL
3 tbsp
flax seeds
45 mL
Per serving (1 cookie):
calories
80
fat
4 g
saturated fat
2 g
carbs
10 g
sugar
6 g
protein
2 g
cholestrol
10 mg
fibre
1 g
sodium
70 mg

Directions

  1. Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.

  2. In separate bowl, whisk oats with all-purpose flour, whole wheat flour , baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Cover and refrigerate dough 30 min.

  3. Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.

  4. Cool on baking sheet 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.