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The Best Not-So-Bad-For-You Cookies

not so bad for you cookiesBy Katy Killilea

Cookies for dessert! And for after school snacks! And for breakfast! In my addled mind, these cookies are pretty similar nutritionally to a bowl of oatmeal. (At our house, we eat oatmeal with generous doses of brown sugar or maple syrup.) I just love these cookies. Any time. And I would not feel absolutely wretched giving my kid a few on his way to the bus stop some hurried morning.

These are fun to make with children, and they come together especially fast if you use a baking scale. There are no eggs in the recipe, so you can lick the bowl clean with impunity. Any add-in of your choice will do nicely: we used peanut butter M&Ms (not anything to brag about for breakfast, but they do look festive), chocolate or carob chips, dried fruit, coconut…yum.

The Best Not-So-Bad-For-You Cookies
Makes two and a half dozen

1 1/4 cups rolled oats (5.25 oz.)
1 cup whole wheat pastry flour (4 oz.)
1 cup chopped walnuts (chopped very fine for kids who don’t like nuts because they won’t see them)
1 cup m&m’s, chocolate chips, dried fruits, etc.
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil (3.5 oz.)
1/2 cup pure maple syrup (5.5 oz.)
2 tablespoon water
2 teaspoons vanilla extract

Preheat oven to 350 F. Line two baking sheets with parchment paper or silpat mats. Set aside.

In a large bowl, whisk together oats, flour, nuts, chips (or other), salt, and baking soda. In a smaller bowl, whisk together the wet ingredients. Stir into oat mixture until everything is evenly moistened. Let rest for a few minutes.

Drop golf-ball size globs onto prepared cookie sheets, about 1 inch apart. You can neaten the globs with your fingers to make them more uniformly round, but this is not necessary.

Bake in the center of your oven until lightly browned, about 15 minutes. Transfer parchment or silpat mats to cooling racks. Let cool completely before removing or they will crumble apart.

Store in airtight container or just gobble them all up.

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Written by Anisa Raoof