Oatmeal date cookies

Oatmeal date cookies

Directions: 15 minutes
Cook time: 13 minutes
Servings: 14 cookies
Allergens: Eggs, Milk, Wheat and triticale,
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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

Equipment

  • 2 cookie sheets
  • Large bowl
  • Medium bowl
  • Electric mixer
  • Ice cream scoop

Directions

  1. Place rack in middle position of the oven and preheat to 375°F (190°C).
  2. Grease 2 cookie sheets. Set aside.
  3. In a medium bowl, stir flour, oats, dates, linseed, cinnamon, and salt. Set aside.
  4. Place egg, yoghurt, brown sugar, and vanilla extract in a large bowl and beat using an electric mixer.
  5. Add dry ingredients to wet ingredients and mix until smooth using mixer on low setting.
  6. Use an ice cream scoop to shape dough into balls and place 7 balls on each cookie sheet.
  7. Flatten each ball lightly with a fork.
  8. Bake for about 13 minutes or until lightly browned but still moist in the middle.
  9. Place on rack and cool completely before serving.

Tips

Conservation

  • Store at room temperature in an airtight container.