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  1. Preheat the oven to 350°F. Line a couple of baking sheets with parchment (first choice); or grease them (second choice).

  2. In a medium bowl, combine the oats, wheat germ, flax, dried fruit, nuts, sunflower seeds, flour, cinnamon, baking powder, and salt; set aside.

  3. Combine the egg, honey, and vanilla and stir into the dry ingredients until fully combined.

  4. Scoop by the tablespoonful onto the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.

  5. Bake the cookies for 12 to 14 minutes, or until the edges begin to darken slightly. Remove them from the oven and allow them to cool. Store well-wrapped at room temperature for several days; freeze for longer storage.

  6. Yield: 1 1/2 dozen cookies.

Tips from our Bakers

  • Store-bought muesli can be used in this recipe. Substitute 2 cups purchased muesli for the oats, wheat germ, flax, dried fruit, nuts, and seeds, while still including the flour and other ingredients.
  • Feel free to add 1/2 cup of semisweet or bittersweet chocolate chips to the mix, if you'd like. It will increase the yield slightly, and is a delicious addition.