Breakfast Cookies

• 1 1/2 cups (375 mL) brown sugar
• 2 cups (500 mL) quick oats
• 3 cups (750 mL) all purpose flour
• 1 tbsp (15 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) ground ginger
• 1/2 tsp (2 mL) ground cloves
• 1/3 cup (85 mL) ground flax
• 1/3 cup (85 mL) ground almonds or sunflower seeds
• 1/3 cup (85 mL) wheat germ
• 1/4 cup (50 mL) canola oil
• 1/2 cup (125 mL) apple sauce
• 1/4 cup (50 mL) water
• 3 eggs
• 1 1/2 tsp (7 1/2 mL) vanilla extract
• 1 cup (250 mL) golden raisins or chocolate chips

1. Preheat oven to 350u0b0 F (180u0b0 C).
2. In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ.
3. Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
4. Stir in raisins.
5. Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked.
6. Bake 8 to 10 minutes in preheated oven.
7. Once the cookies have cooled individually wrap the batch and freeze for a quick fix in the morning.

brown sugar, oats, flour, baking soda, baking powder, ground ginger, ground cloves, ground flax, ground almonds, germ, ubc, apple sauce, ubc, eggs, vanilla, golden raisins

Taken from www.epicurious.com/recipes/member/views/breakfast-cookies-1279109 (may not work)