Antioxidant Cookies

by | November 28, 2016 | Baked goods, Dessert, Recipes

Antioxidant Cookies: chocolate chip oatmeal cookies with flax seeds, walnuts and cranberries

Cook: 20 min

Yield: about 24 cookies

 

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups rolled (old-fashioned) oats
  • ½-1 cup coarsely chopped walnuts
  • ½-1 cup raw sliced almonds
  • ¼ cup extra virgin olive oil
  • 1 1/4 cup maple syrup
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1-1 1/2 cup semisweet dark chocolate chips
  • 1 cup of superseeds (chia, flax and coconut – great source of omega-3 fatty acids)
  • ½-1 cup cranberries

 

Directions:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, stir the flour, baking powder, baking soda, oats, flax, chia and coconut seeds, walnuts and almonds together with a whisk or fork.
  • In a large bowl, beat the 2 eggs until smooth, pour the extra virgin olive oil and maple syrup over it. Add vanilla and mix (manually or with mixer) until you achieve even consistency. Gradually add the flour-oatmeal mixture (turn the mixer on to lowest setting while doing this, if you are using one. Blend just to combine, then mix in the chocolate chips and cranberries.
  • Drop generous tablespoon-sized balls of dough onto a baking pan lined with a thin layer of extra virgin olive oil). You may flatten and round out the cookies if desired. Bake for approximately 20 minutes (you may turn the pan once for even baking in the middle of this interval). The cookies are done when they are lightly browned on top. Allow the cookies to cool.

 

About the Author

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning board certified internal medicine physician. As part of her mission to deliver accessible, evidence- based health and wellness information, she created this website, featuring her videos, articles and recipes.

4 Comments

  1. Charlotte Michael

    Made the Antioxidant cookies today. They totally exceeded my expectation. Cannot wait to share them with my coworkers. Quedtion…why was maple syrup used as opposed to honey or Argave? Thank you for posting recipes!!!! I love that…

    Reply
    • Bojana Jankovic

      I am so glad to hear that you liked the cookies! Great question. I do not use agave due to its high fructose content. Fructose is thought to have negative effects on the metabolism and has been implicated in the obesity epidemic. When it comes to honey, I personally like the taste of maple syrup better than honey when I bake.

      Reply
  2. Liisa

    What are coconut seeds and where would I find them? Thanks! Cannot wait to try these 🙂

    Reply
    • Dr. Bojana

      This particular mix was from Whole Foods. Although I have not been able to find it recently, I sometimes use unsweetened coconut flakes if I want to add coconut flavor and nutritional benefits (although use in moderation, as excessive saturated fat contributes to cardiovascular disease risk).

      Reply

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