Here is my version:
Original recipe here at Whole Grain Gourmet
Oatmeal Cookies (with Honey)
Ingredients:
Dry ingredients:
1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
1 1/2 cups of old fashioned rolled oats (quick cooking is ok too- do not use instant)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons Epicure selections Gingerbread spice
Wet ingredients:
1/2 cup honey
1/4 cup oil
1/4 cup unsweetened applesauce
1 tablespoon full flavor molasses
1 flax egg (Mis 1 Tbsp ground flax with 3 tbp hot water, whisk and let sit until gooey)
2 teaspoons vanilla extract
1/2 cup raisins
1/4 cup hemp hearts
1 tablespoon full flavor molasses
1 flax egg (Mis 1 Tbsp ground flax with 3 tbp hot water, whisk and let sit until gooey)
2 teaspoons vanilla extract
1/2 cup raisins
1/4 cup hemp hearts
1/4 cup chia seeds
Preparation:
In a medium bowl, mix all the dry ingredients together.
Add the wet ingredients to seperate bowl and mix together.
Mix the dry ingredients into the wet ingredients.
Preparation:
In a medium bowl, mix all the dry ingredients together.
Add the wet ingredients to seperate bowl and mix together.
Mix the dry ingredients into the wet ingredients.
Add the raisins, hemp hearts and seeds.
Cool the mix for 30 minutes in the refrigerator.
Preheat the oven to 335 degrees
Drop by rounded teaspoonfuls onto a baking sheet. Cookies will not spread.
Preheat the oven to 335 degrees
Drop by rounded teaspoonfuls onto a baking sheet. Cookies will not spread.
Press down with a fork to ensure even cooking.
Bake for about 10-12 minutes or until golden on the bottom of the cookie. (10 minutes for soft and 12 for slightly crispy around the edges)
Bake for about 10-12 minutes or until golden on the bottom of the cookie. (10 minutes for soft and 12 for slightly crispy around the edges)
Cool on pan for 5 minutes, remove from pan and finish cooling on a wire rack.