This is the kind of fully packed snack that is perfect for a fast bite at school break. It's MKA (my kids approved) although they usually don't care so much for raisins, flax seed or oats. But in this case they are all inside a wonderful crunchy and chocolate-chip cookie, and so, it is another story...When I bake a batch, the smell of wonderful cinnamon embraces the whole house and that's enough for them to ask for the super cookies. On the next morning, cookies travel to school in the lunch boxes as a sweet reminder that delicious can meet nutritious. And then I feel good. Mission accomplished and appreciated.
Super Omega Cookies
Omega-3 is one of those wonders of nature that might help on the kids brain development, and that's why I love it. In this recipe it comes form many sources, but animal sources. Canola oil, flax seed, oat meal, walnuts. I prefer to use all organic ingredients and the organic Saigon cinnamon is something special that I've found to boost the flavor of the cookie with a special zest. Oh, and by the way decrease the amount of sugar to a half if you want. It won't interfere on the texture.
1/2 cup canola or another vegetable oil2 tablespoons finely ground flax seed mixed with 1/2 cup water (or two Omega-3 eggs)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 teaspoon Saigon cinnamon
1/2 cup ground almonds
1/2 cup ground walnuts
1/2 cup oat bran
2 cups quick oats
1/2 cup mini dark chocolate chips
1/2 cup raisins
Preheat oven to 350 F. Whisk oil, flax seed mix (or eggs), sugar, vanilla and cinnamon in a big bowl. Add flour, baking soda oat bran and whisk again the surface. With a spatula, mix all the ingredients and let it rest for 5 minutes. Then add all the other ingredients and mix well to guarantee that the chocolate chip will go to all cookies. With the help of two spoons, or an ice cream scooper, distribute dots on baking sheet and bake for about 20 minutes on the middle rack of the oven.
