Express |
Recipe submitted by Benoît Boulanger, Emma Dagenais, Jolène Lacombe and Kim Rodrigue, nutrition trainees
|
Ingredients
- 250 ml (1 cup) all-purpose flour
- 330 ml (1 ⅓ cup) quick cook oats
- 160 ml (⅔ tasse) dried pitted dates, chopped fine
- 15 ml (1 Tbsp) ground flax seed
- 2.5 ml (½ tsp) ground cinnamon
- 1 ml (¼ tsp) salt
- 80 ml (⅓ cup) soft non-hydrogenated margarine made from canola oil
- 1 large egg
- 125 ml (½ cup) plain yoghurt (2%)
- 80 ml (⅓ cup) brown sugar, packed
- 2.5 ml (½ tsp) vanilla extract
Matériel nécessaire
- 2 cookie sheets
- Large bowl
- Medium bowl
- Electric mixer
- Ice cream scoop
Directions
- Place rack in middle position of the oven and preheat to 375°F (190°C).
- Grease 2 cookie sheets. Set aside.
- In a medium bowl, stir flour, oats, dates, linseed, cinnamon, and salt. Set aside.
- Place egg, yoghurt, brown sugar, and vanilla extract in a large bowl and beat using an electric mixer.
- Add dry ingredients to wet ingredients and mix until smooth using mixer on low setting.
- Use an ice cream scoop to shape dough into balls and place 7 balls on each cookie sheet.
- Flatten each ball lightly with a fork.
- Bake for about 13 minutes or until lightly browned but still moist in the middle.
- Place on rack and cool completely before serving.
Tips
Conservation
- Store at room temperature in an airtight container.