April 12th, 2012
By Paula Bowman
Preheat oven to 350°F. Line a rimmed sheet pan with parchment paper and set aside.
In a large bowl, combine oil, almond butter, maple syrup, honey, egg white and vanilla and mix until well blended.
In another bowl, combine cereal, almonds, sunflower seeds, raising, dried apricots, flour, wheat germ, flax, cinnamon, bakind soda and salt and stirr well.
Add dry ingredients to wet ingredients, and stir just until mixed.
Use a 1/3-cup measure to scoop batter into mounds on the prepared sheet pan. Flatten mounds slightly with lightly greased hands or the back of a spoon.
Bake until golden brown, about 10-12 minutes. Let cool on sheet pan before removing.
Make Ahead: Store baked cookies in an airtight container at room temperature for up to 4 days.
Chef’s Tip: In a hurry? Instead of chopping dried fruit, pulse apricots and raisins in the small bowl of a food processor until desired consistency.