Our best seller, this moist chewy cookie is loaded with whole grains and studded with premium chocolate.
Crafted by hand and heart
Though I grew up in the 60s, I never even tasted canned vegetables. My mom was a granola girl before the term was coined. I never knew where or when I might encounter vegetable pulp or wheat germ. Fast forward 25 years: my pal Suzie and I were swapping kids, recipes, yoga poses, and stories about our picky eaters. The gang of six was threatening to cross over to the dark side–to processed treats instead of real food. Except for Suzie’s cookies. The kids loved ‘em. She’s the cookie baker (artist, too); I’m the tinkerer and health nut. I couldn’t rest my wooden spoon until the Suzie Q’s were 100 percent whole grain and delicious.
What you’ll need: 1 egg, 2tsp vanilla, 1/3 cup soft unsalted butter*
Preheat oven to 350º. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 1 egg, 2 tsp vanilla, and 1/3 cup very soft butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Beat 1-1½ minutes until mix combines with butter. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on greased cookie sheet. Bake 7-9 minutes. Do not brown the tops of these cuties – cookies will have a shiny center. Cool on baking sheets 5 minutes.