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Prep Time
10 mins
Cooking Time
30 mins
Total Time
1 h
Makes
36 cookies

Ingredients

1/2 cup
unsalted butter, room temperature
125 mL
1/2 cup
sugar
125 mL
1/2 cup
firmly packed brown sugar
125 mL
1
egg
1 tsp
vanilla extract
5 mL
1 cup
large flake rolled oats
250 mL
1/2 cup
all-purpose flour
125 mL
1/2 cup
whole-wheat flour
125 mL
1 tsp
baking soda
5 mL
1/2 tsp
salt
2 mL
1/3 cup
pumpkin seeds
75 mL
1/3 cup
sunflower seeds
75 mL
3 tbsp
flax seeds
45 mL

Directions

Step 1
Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.
Step 2
In separate bowl, whisk oats with all-purpose flour, whole-wheat flour, baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Cover and refrigerate dough 30 min.
Step 3
Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.
Step 4
Cool on baking sheet 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.

Tip

Add 1/2 cup (125 mL) chopped dried fruit, such as dried cranberries, raisins or sour cherries to dough.
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Nutrition Facts

Nutrition Description:
Per serving (1 cookie):
Calories:
80
Fat:
4 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
1 g
Sugar:
6 g
Cholesterol:
10 mg
Protein:
2 g
Sodium:
70 mg