Nutrition Stop - Recipes - Oatmeal Ginger Crunch Cookie

Oatmeal Ginger Crunch Cookies

Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes

1 1/2 cups rolled oats
1 1/2 cups whole wheat pastry flour
1/2 teaspoon sea salt
1 teaspoon Rumford baking powder
1 cup raisins
1 cup walnuts, toasted and coarsely chopped
1/2 cup canola oil
1/2 cup barley malt or pure maple syrup
zest of an orange, minced
1/2 cup orange juice
1 teaspoon vanilla
1 tablespoon fresh ginger, peeled and grated

Preheat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into dry. Transfer heaping tablespoons of dough onto baking sheet. If uniformity is important, use a 1/4 or 1/3 cup scoop. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes. Dip fork in juice to keep it from sticking. Bake cookies until edges and undersides are golden brown, 15 to 20 minutes. Makes 1 Dozen.