These cookies are packed with nutrients for a hearty snack anytime. We usually have these with a glass of milk or hot chocolate. They are higher in fat and fibre so I don’t use them as a pre-game snack but they are a great recovery snack after an activity because of the combination of protein and carbohydrate.
The base of this recipe comes from the cookbook ‘The Girl Can’t Cook’ by Cinda Chavich (https://www.amazon.ca/Girl-Cant-Cook-Fabulous-…/…/1552855260). She calls them Breakfast Bearclaw Cookies. Her recipe is as follows:
2 cups softened butter
2 cups brown sugar
3/4 cup plain yogurt or buttermilk
2 cups all-purpose flour
2 cups whole wheat flour
1/2 cup wheat bran
1 Tbsp baking powder
2 tsp baking soda
4 cups oats
3/4 cup chocolate chips
3/4 cup sunflower seeds
3/4 cup sliced almonds
1. Preheat the oven to 350 degrees F (180 degrees C). In a large bowl, with an electric mixer, cream the butter and sugar for 5 minutes until fluffy. Beat in the eggs, one at a time, and add the yogurt, beating to combine.
2. In another bowl, mix the flours, wheat bran, baking powder, baking soda and rolled oats. Add these dry ingredients to the batter, mixing by hand until well incorporated. Stir in the chocolate chips, sunflower seeds and almonds. The batter will be quite stiff.
3. Rub a heavy baking sheet with butter or oil and line it with parchment paper. Scoop the cookies onto the sheet (about 3-4 Tbsp of batter at a time), leaving lots of room between mounds to allow them to spread. Flatten the cookies slightly. Bake for 15-18 minutes, until nicely browned. Makes 3 dozen large cookies.
My adjustments: I use all whole wheat flour and oats with flax seed and chia seeds already mixed in. I use whatever I have in the cupboard for seeds and nuts, this time it was pumpkin seeds and sunflower seeds so they are nut free for school.