Crisp and Crunchy Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A flaky drop cookie that has coconut, oatmeal and crispy rice cereal in it. For added fibre and nutrition, I added Salba (also know as Chia seed) to this recipe. Salba®, a small greyish seed from the family Salvia Hispanica L, is said to be the richest whole food source of Omega 3 fatty acids and fibre found in nature. Ingredients:
3/4 cup sugar |
3/4 cup brown sugar (do not pack) |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 cup butter, softened |
1 cup canola oil |
1 teaspoon vanilla |
1 egg |
1 1/2 cups all-purpose flour |
1/2 cup wheat germ |
1 1/2 cups whole wheat flour |
1 1/2 cups unsweetened coconut, medium |
1 1/2 cups crispy rice cereal (rice crispies) |
1 cup rolled oats |
1/2 cup whole salba seeds (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine first 9 ingredients in a large bowl and beat until smooth.
3. Mix the rest of the dry ingredients in a medium bowl. Stir well.
4. Add dry ingredients to the large bowl a little at a time stirring to combine.
5. Shape dough into balls using a couple of teaspoons, placing balls approximately 1 inch apart on a parchement paper lined cookie sheet.
6. Flatten balls slightly with a fork.
7. Bake for 10 to 14 minutes or until golden brown.
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