· 1 ½ c. flour (all purpose or whole-wheat)· 1 ½ c. toasted wheat germ
· 1 c. quick-cooking oats
· 1 c. packed brown sugar
· 2 tsp. baking powder
· 1 tsp. salt
· ½ c. unsweetened applesauce
· ½ c. canola oil
· 2 eggs, lightly beaten
· 1 c. dried cranberries
· ½ c. chopped walnuts
1. Preheat the oven to 350°F. In a large mixing bowl, combine the first six ingredients. Combine the applesauce, oil and eggs. Add to the flour mixture; mix well. Stir in the chocolate chips and walnuts.
2. Drop by rounded teaspoonfuls 2-inches apart onto a baking sheet coated with nonstick cooking spray. Flatten lightly with a glass bottom coated with nonstick cooking spray.
3. Bake for 10-13 minutes or until the edges are lightly browned ad the cookies are set. Cook for 1 minute before removing to a wire rack.
1. Preheat the oven to 350°F. In a large mixing bowl, combine the first six ingredients. Combine the applesauce, oil and eggs. Add to the flour mixture; mix well. Stir in the chocolate chips and walnuts.
2. Drop by rounded teaspoonfuls 2-inches apart onto a baking sheet coated with nonstick cooking spray. Flatten lightly with a glass bottom coated with nonstick cooking spray.
3. Bake for 10-13 minutes or until the edges are lightly browned ad the cookies are set. Cook for 1 minute before removing to a wire rack.
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