They look good, don’t they? Know what else thinks they look good? Your heart! These cookies have little sugar in them and lots of whole grains. This recipe makes 6 dozen, but don’t let that fool you, that’s for the two-bite version. If you make regular sized cookies you’ll probably get around half that. Either way it’s a lot of cookies, but it’s a lot of good stuff too. And they’re great with coffee!

1 c whole wheat flour
1/2 c toasted wheat germ
1/2 c flax meal
3 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 tsp pumpkin pie spice mix
1 tsp ground cinnamon
1 c dark brown sugar
1 c dried cranberries
1/2 c coarsely chopped raw almonds

1 c heart healthy oil-based margarine
2 eggs
1 tsp vanilla extract

Pre-heat oven to 350F. Mix all dry ingredients together in a large bowl, cream margarine and brown sugar together, add eggs and vanilla and beat well. Stir in dry ingredients until well mixed. Using a teaspoon or small cookie scoop, drop by 1″ balls onto foil. Bake 13-15 minutes or until edges are crispy and brown. Let cool for a few minutes and remove to plate or wire racks to finish cooling. Or to eat.

Notes:

If you don’t like cranberries use any dried fruit you like. Raisins would work, so would diced dried apple.

Your margarine must be oil-based, otherwise these cookies will be very dry. You can also substitute 1 c of applesauce for the margarine, but the flavor and texture will be a bit different.