Jeff Symond’s go-to cookies
If you’ve ever spent any amount of time around me, you know that I am a bread/carbohydrate aficionado. When working at the bike shop, I often get ridiculed for eating my lunch special – the world famous Jeff Symonds Bread Sandwich. What you do is take one piece of multigrain bread (preferably from your local bakery) and place it directly on top of a second piece of delicious, fresh, multigrain bread. Voila – you’ve got yourself a Symonds Sandwich. I can usually get through a loaf a day if I’m working and had a solid workout before heading over to the shop.
However, when you have a home-ec teacher as a mom, there is usually a much healthier (and more delicious) option waiting. These are my all-time favourite cookies. They are super healthy and delicious and packed with awesome ingredients that make it ok to grab a cookie right after your hard workout. Filled with whole grains, fibre, nuts, seeds, and dried fruits, they are a delicious marriage of a cookie and a muffin. You also don’t need any fancy baking equipment to get the job done – a fork will work wonders.
* Makes about 20 cookies.
1 cup whole wheat flour
3 cups Rogers Porridge Oats – Original Blend but other work as well
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
2 eggs, lightly beaten *Can swap for chia or flax as egg substitute
1/3 cup vegetable oil
1 1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 tbsp grated orange rind
2 tsp vanilla
1/2 cup sunflower seeds
3/4 cup chopped almonds
1 cup dried cranberries
– Preheat oven to 350 F.
– Combine the flour, oats, baking soda, salt and spices in a large bowl. Stir for at least 30 seconds.
– Combine eggs, oil, applesauce, brown sugar, orange rind and vanilla in a medium bowl. Mix well.
– Pour liquid mixture into dry ingredients and stir with a fork until just mixed.
– Add sunflower seeds, almonds and cranberries.
– Scoop out 1/4 cup for each cookie and place on either a parchment lined or oiled pan.
– Press into cookie shape with a fork.
– Bake for 15 to 20 minutes. Let cool on the baking sheet before removing.