Dried Fruits, Chocolate Chips and Flaxseed Cookies

Name: Dried Fruits, Chocolate Chips and Flaxseed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour or white whole wheat, or whole wheat pastry; 4 tablespoons ground flax seed or wheat germ, if don't have flax seeds; 1/2 cup rolled oats rolled or quick-cooking; 1 teaspoon baking soda; 1 pinch salt; 4 tablespoons olive oil or canola oil, or walnut, grape seed oil; 1/4 cup orange juice; 1/2 cup brown sugar packed; 1 large eggs; 1 teaspoon vanilla extract; 1/4 cup cranberries, dried coarsely chopped; 1/4 cup prunes coarsely chopped; 1/4 cup apricots, dried coarsely chopped; 1/4 cup cherries, dried coarsely chopped; 1/2 cup chocolate chips (semi-sweet); 1/2 cup walnuts chopped

Servings: persons

3/4 cup whole wheat flour or white whole wheat, or whole wheat pastry
4 tablespoons ground flax seed or wheat germ, if don't have flax seeds
1/2 cup rolled oats rolled or quick-cooking
1 teaspoon baking soda
1 pinch salt
4 tablespoons olive oil or canola oil, or walnut, grape seed oil
1/4 cup orange juice
1/2 cup brown sugar packed
1 large eggs
1 teaspoon vanilla extract
1/4 cup cranberries, dried coarsely chopped
1/4 cup prunes coarsely chopped
1/4 cup apricots, dried coarsely chopped
1/4 cup cherries, dried coarsely chopped
1/2 cup chocolate chips (semi-sweet)
1/2 cup walnuts chopped

1
Preheat the oven to 350F (180C).
2
Place a piece of parchment paper on each baking sheet.
3
You probably need two baking sheets.
4
In a large bowl, add the whole wheat flour, ground flax seeds or wheat germ, oats, baking soda and salt, and mix well.
5
In a medium bowl, add the olive oil, orange juice, brown sugar, egg and vanilla extract.
6
Whisk until well combined.
7
Pour the olive oil mixture into the flour mixture, and stir with a wooden spatula until moistened.
8
Stir in all the dried fruits, chocolate chips, and walnuts until evenly distributed and incorporated.
9
Drop by tablespoonful onto prepared baking sheet.
10
Flatten the cookies with the back of a fork or your fingers; if it gets too sticky, wash and the fork or your hands, and repeat until all the dough is finished.
11
Bake one sheet at a time for 12 to 15 minutes, or until the edges of the cookies start to become golden and brown, and the bottom is browned.
12
Remove from the oven and let cookies cool on a sheet on a wire rack for about 5 minutes.
13
Transfer the cookies onto the wire rack, and cool completely.
14
Store the cookies in an air-tight container for up to 1 week or in the freezer for up to at least 1 month.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup whole wheat flour or white whole wheat, or whole wheat pastry, 4 tablespoons ground flax seed or wheat germ, if don't have flax seeds, 1/2 cup rolled oats rolled or quick-cooking, 1 teaspoon baking soda, and more.

Yes, Dried Fruits, Chocolate Chips and Flaxseed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!