Baking & Dessert

By Madeleine Ignon | September 14, 2011

Photo: Madeleine Ignon

This recipe started with a craving for cookies and a box of McCann’s Irish oatmeal. I saw the recipe on the back of the box, used it as a basic starting off point, and then found myself substituting and adding to it left and right. Luckily, these came out just right: soft, chewy, and very much like muffin tops. Since they are low in sugar, they are good breakfast cookies. Enjoy them hot out of the oven with some jam or butter!

  • 1/2 cup chopped walnuts
  • 1/2 cup plain yogurt
  • 1/4 cup chopped dried apricots
  • 1/2 tbsp baking soda
  • 1/2 cup flax oil
  • 1 egg
  • 1/4 cup turbinado sugar
  • 3/4 cup whole wheat flour
  • 1 tbsp cinnamon
  • 1 1/2 cups oats


1. Mix all the dry ingredients together, then add the oil, egg, oats, and yogurt and mix thoroughly. Fold in the walnuts and dried apricots.

2. Lay out small balls of the cookie dough on a greased cookie sheet-I used an ice cream scoop to make them uniform, but you can also just eyeball it-and bake for about 15 minutes at 350 degrees, or until brown on the bottom.

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