Best Cookie for Breakfast

I was looking for a healthy, wholesome baked good I could prepare for our upcoming tea party and I stumbled upon this little recipe. Well let me tell you... it was Brent's favourite! He loved the hint of orange zest in these. After he finished the last cookie one morning he actually called me at work to tell me that this was the best cookie I had ever baked and could I please make some more. How sweet eh? Well they are good, they are very soft, I prefer a  harder cookie- but to all who enjoy soft cookies, these will be a delicious addtition to your repertoire.

Morning Glory Cookies (adapted from http://sogoodandtasty.blogspot.ca/2010/02/morning-glory-cookies.html)

Ingredients:

1 1/2 cups white whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups rolled oats, not quick cooking

1/2 cup (one stick) unsalted butter at room temperature

1/2 cup cane sugar, or regular white sugar

1/2 cup packed brown sugar

1 teaspoon finely grated orange zest

2 tablespoons flax meal

6 tablespoons water

1 teaspoon vanilla

1 cup grated peeled carrots (about 2 carrots)

3/4 cup grated peeled apple (1 apple)

1/2 cup shredded coconut

1/2 cup finely chopped walnuts

Directions:

Preheat oven to 350˚F. Grease or line 2 baking sheets with parchment paper. Sift the flour, baking powder, salt, and cinnamon into a medium bowl and set aside.

In a small bowl, mix the 2 tablespoons of flax meal with the 6 tablespoons water, set aside. In a large bowl, beat the butter, sugars, and orange zest until smoothly blended. Add the flax meal mixture and the vanilla and mix until blended. Mix in the carrots, apples, coconut, and walnuts. The batter will be very wet at this point. Add the flour and oatmeal, mixing just until incorporated. The dough will be soft and sticky.

Scoop 2 rounded tablespoons worth of dough onto prepared baking sheets, about 2 inches apart. Bake until the cookies are set but still light in color, about 13-15 minutes. You don't want to over bake these! Allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store in a tightly covered container for up to 4 days. I made 28 cookies.  

Nutritional information for 1 cookie:

109 calories, 13g carbs,  6g fat, 2g protein, 1g fibre, 5g sugar