Ingredients
1
cup Gold Medal™ white whole wheat flour
1
cup old-fashioned oats
3/4
teaspoon baking soda
1/4
cup ground flaxseed or flaxseed meal
1/4
cup chia seed
1/4
cup roasted salted hulled pumpkin seeds (pepitas)
1/4
cup roasted salted sunflower nuts
1
cup dried cranberries
1/2
cup almonds, chopped
1/4
cup honey
1/4
cup almond butter
1/2
cup butter, softened
3/4
cup packed brown sugar
1
teaspoon vanilla
1
egg
Preparation
Heat oven to 350°F.
In medium bowl, stir together flour, oats, baking soda, flaxseed, chia seed, pepitas, sunflower nuts, cranberries and almonds; set aside.
In large bowl, mix honey, butters, brown sugar and vanilla with electric mixer on medium speed until creamy. Beat in egg until well blended. Stir in flour mixture thoroughly. Drop dough by heaping 2 tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack.
