Ingredients (serves 8):
- 1⅓ cups (160g) sifted whole wheat flour
- 1 cup (100g) whole rolled oats (not quick oats)
- ½ cup (100g) softened butter
- ¾ cup (180g) dark brown sugar
- 1 tsp vanilla extract
- ¼ cup (60ml) milk
- ½ cup (75g) raisins
- ⅓ cup (35g) pumpkin seeds
Instructions:
- Combine flour, oats, butter, brown sugar and vanilla extract in a stand mixer with a dough hook until the mixture is crumbly.
- Add milk and mix until a slightly sticky dough forms.
- Mix in raisins and pumpkin seeds by hand for even distribution.
- Divide the dough in half and shape each portion into a 1.5-inch thick log. Wrap in plastic wrap and freeze for 3 hours.
- Preheat oven to 320°F (160°C) and line a baking sheet with parchment paper.
- Slice the frozen dough into ¼-inch thick rounds using a sharp knife.
- Place on the baking sheet and bake for about 20 minutes, or until lightly golden.
- Cookies should be soft when removed from the oven—they'll firm up as they cool.
- Let cool completely and store in an airtight container.
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Healthy fat tips:
Skip the margarine—opt for natural fats like butter or canola oil, which is low in saturated fat and high in omega-3s, with a high smoke point (up to 446°F). Mild olive oils are also good alternatives.
Why whole wheat?
Whole wheat flour retains the bran and germ of the wheat kernel, boosting its fiber, iron, B vitamins, niacin, magnesium, phosphorus and zinc. Its lower glycemic index helps slow sugar absorption, making it a smarter choice for baking and health-conscious diets.