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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | wheat flour, wholewheat | 1 | teaspoon | baking soda | 0.75 | teaspoons | salt | 0.5 | teaspoons | allspice, ground | 2 | teaspoons | cinnamon, ground | 1 | teaspoon | ground ginger | 2 | large | eggs | 1/3 | cups | 1 cup Vegetable Oil | 1 1/4 | cups | applesauce, unsweentened | 3/4 | cup | light brown sugar | 1 | tablespoon | orange peel, raw, grated | 2 | teaspoons | vanilla extract, organic | 3 | cups | Bob's Red Mill | 2 | tablespoons | flax seeds, milled | 1/4 | cup, slivered | Slivered almonds | 1/2 | cup | sunflower seed kernels, raw | 1 | cup, chopped | cranberries, dried (unsweetended) |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degree F | | 2 | Combine flour, baking soda, salt, allspice, cinnamon, and ginger in bowl and set aside | | 3 | Place eggs, vegetable oil, unsweetened applesauce and brown sugar in a large bowl and beat together well. | | 4 | Add orange rind, vanilla, oats, falx, almonds, sunflower seeds and stir until well combined. | | 5 | Add flour mixture and stir well. | | 6 | Add dried cranberries and stir until well distributed. | | 7 | Use 1/8 cup of dough for each cookie, place on prepared cookie sheet and press down with a spoon or fingers to form about a 2 1/2 inch in diameter cookie. | | 8 | Bake for 15-20 minutes or until lighly browned. | | 9 | Let cookies cool in cookie sheet for 2 minutes then move to cookie cooling rack or wax paper. | | 10 | Makes up to 36 cookies |
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