Your password has been sent to the email address you gave us. Look for it in your inbox!
2 cups (500 mL) coarsely crushed bran flakes
2 cups (500 mL) rolled oats (preferably large flake)
2 tbsp (30 mL) ground flaxseed
1 tbsp (15 mL) ground cinnamon
1/4 cup (60 mL) SPLENDA® Brand Brown Sugar Blend
1 cup (250 mL) unsweetened applesauce
1/2 cup (125 mL) nonfat plain or vanilla yogurt
1 tsp (5 mL) pure vanilla extract
1 large egg
1/2 cup (125 mL) skim milk powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) coarsely chopped dried apricots
1/2 cup (125 mL) slivered almonds
1/4 cup (60 mL) sunflower seeds
Position the racks in your oven to divide the oven into thirds and preheat to 350˚F (180˚C). Line two large baking sheets with parchment paper.
In a large mixing bowl, combine bran flakes, rolled oats, flaxseed, cinnamon and SPLENDA® Brown Sugar Blend; stir to combine. Set aside.
In another large mixing bowl, combine applesauce, yogurt, vanilla, egg and skim milk powder; whisk until blended. Add baking powder and baking soda; mix until combined. Gradually add bran flake mixture to applesauce mixture. Add dried cranberries, apricots, almonds and sunflower seeds; mix well. Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake for 15 minutes or until golden. Let stand for 5 minutes before removing from pans. Cookies will firm up as they stand. Store loosely covered.
For a hint of chocolate, substitute dried apricots with 1/2 cup (125 mL) chocolate chips.
Nutrition InformationAmount per Serving
Nutrient data based on recipe using nonfat plain yogurt.
Serving Size: 1 cookie (1/48 recipe)
Total Calories: 60
Calories from Fat: 15
Total Fat: 1.5 g
Saturated Fat: 0.2 g
Cholesterol: 5 mg
Sodium: 60 mg
Total Carbohydrates: 9 g
Fibre: 1 g
Sugars: 4 g
Protein: 2 g