Reprinted with permission from
Norene's Healthy Kitchen: Eat Your Way to Good Health

Norene Gilletz
Food Editor's Notes:  I am always looking for cookies that taste good but aren't too sweet and have an interesting texture, especially crispy-chewy with pieces of ingredients that provide a burst of flavor.  This cookie certainly fills the bill and more, given that it has lots of healthy ingredients, including the latest to be recommended, flaxseed (full of Omega-3s, the good-for-you fat).   These are really delicious – a great treat for a snack or dessert.  And despite all the ingredients, they are easy to make – just dump everything into the food processor and you only have one item to wash.  I made smaller cookies and ended up with about 6 dozen, but my 15-year-old son and two of his friends were here and devoured a good portion of them, pronouncing them "mad good!"
1/2 cup less 1 tablespoon canola oil
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg (or 2 egg whites)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 cup rolled oats (preferably large flake)
1/2 cup ground flaxseed
1/2 teaspoon baking soda
1/2 cup dried cranberries
1/3 cup pumpkin seeds
1.  Preheat the oven to 350 degrees.  Line a large baking sheet with parchment paper.
2.  In a food processor fitted with the steel blade, combine the oil, sugars, egg, vanilla, and cinnamon.  Process for 1 minute or until well-blended.  Add the flours, rolled oats, flaxseed, and baking soda; process with quick on/off pulses, just until combined.  Stir in the cranberries and pumpkin seeds with a rubber spatula.
3.  Drop the batter by rounded teaspoonfuls onto the prepared baking sheet, leaving 2 inches between each cookie.  Flatten each mound with the tines of a fork.  Bake for 10 to 12 minutes or until golden.

Yield: About 36 cookies.  Freezes well for up to 4 months.

79 calories per cookie, 8.5 g carbohydrate, 0.8 g fiber, 1 g protein, 4.5 g fat (0.4 saturated), 6 mg cholesterol, 20 mg sodium, 15 mg potassium, 0 mg iron, 3 mg calcium

Norene Gilletz is the leading author of kosher cookbooks in Canada.  She is a culinary consultant, cooking teacher/lecturer, cookbook author, and freelance food writer, focusing on healthy cooking.  Norene's Healthy Kitchen (Whitecap Books, 2007) is her seventh cookbook, several of which are among this Food Editor's all-time favorites.  Visit Norene's web site,, for information on her cookbooks and ordering instructions, plus more recipes and lots of helpful hints and food-related resources.  Highly recommended!

Cranberry Oatmeal Flax Cookies