Join the Lunchbox Revolution
Freeze! Yeah, that's right, I'm talking to You, with the Ho Ho hanging out of your mouth. That means you too, Mister cheese doodler.
Come on, hand it over. I promise, it won't hurt. Just this once, I want you to trade in some of that processed lunchbox loot for something a little bit different.
In fact, this snack/dessert/breakfast-on-the-run is so scrumptious I am confident you won't want your bag o' doodles back. I've got a secret weapon cookie that will have your friends lining up in the cafeteria begging for seconds. Best of all (don't tell anyone), this cookie is good for your heart.
In addition to the much-touted cholesterol-lowering oats, this little zinger is loaded with sesame, sunflower and pumpkin seeds, which contain cholesterol-lowering, hearty-healthy compounds called phytosterols. Flax seeds, with their highly publicized and sought-after Omega-3 fatty acids, also appear, doubleteaming as a binder for this egg and dairy-free batter.
Imagine that -- a cookie that's good for your heart.
Aside from a hot oven, the recipe below requires little else but a wooden spoon, mixing bowl and measuring utensils. This means kids and parents alike can -- and should -- participate. Batter can be made in advance and frozen to be thawed as needed.
I'm telling you, if there's only one piece of kitchen advice I can give you, it's to make a batch of these cookies. Everyone will love you (I've been getting requests for the past 13 years), and with every batch, you'll make the world a happier, heart-healthier place. I can see it now -- children all over the planet eating Lulu's cookies from their lunchboxes, eschewing those bags of neon-orange curls and foiled-wrapped choco-rolls! It will be the most delicious revolution ever. (Can't I dream just a little?)
Now, do you really want those doodles back?
adapted (and originally published as "Energy Cookies") from "Brother Juniper's Bread Book: Slow Rise as Method and Metaphor" by Brother Peter Reinhart
1/2 cup each sunflower seeds, pepitas (pumpkin seeds) and sesame seeds
2 tablespoons flax seeds.
4 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisins
1 cup hot water
1 cup canola oil
1 cup honey
1/2 cup semi-sweet chocolate chips (up to 3/4 cup if you prefer)
Preheat oven to 350 degrees. Toast seeds on a baking sheet about 8 minutes, or until the sesame seeds turn a golden color. Be careful not to burn seeds.
Remove from oven and allow to cool thoroughly.
In a large bowl, combine flour, oats, baking powder and salt.
Soak raisins in hot water for about 15 minutes. Drain, but reserve raisin water.
Add raisin water to dry mixture, plus canola oil and honey. With a rubber spatula, stir until combined. Add cooled seeds and stir to combine, then add raisins and chocolate chips. Don't overmix.
Form teaspoon-sized patties onto a cookie sheet, preferably lined with parchment paper.
Bake until golden brown, about 15 minutes. Don't overbake; the cookies will turn into rocks.
Makes about 50 cookies.
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