Cook Canadian! Dessert recipes from Food Day Canada- Cookies

Prairie Grain Cookies

This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans. 1 cup (250 mL) whole wheat flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 2 cups (500 mL) rolled oats 1/4 cup (60 mL) Red River Cereal 3/4 cup (175 mL) canola-based margarine 1 1/2 cups (375 mL) brown sugar 2 eggs 1 tsp (5 mL) vanilla 3/4 cup (175 mL) raisins and/or chopped dried cranberries 1/2 cup (125 mL) sunflower seeds In a bowl combine whole wheat flour, baking soda, salt, rolled oats and Red River cereal; set aside. In another bowl cream together margarine, brown sugar, eggs and vanilla. Add flour mixture, raisins and sunflower seeds to creamed mixture. Mix well. Refrigerate dough for about 1 hour. Drop by the tablespoonful, shape and flatten slightly on to a non stick or parchment-lined cookie sheet. Bake for 12 – 15 minutes in a preheated 350’F (180’C) oven. Makes 2 dozen...

Glencoe Mills Oatcakes

Deep in the rolling hills near Glencoe Mills, Cape Breton, Elizabeth “Mrs. Angus” Beaton bakes utterly amazing oatcakes. They are so good that she packs them with great care and ships them to Calgary where her daughter, entrepreneur-extraordinaire, Janice, shares them with her lucky customers in her two upscale cheese shops, Janice Beaton Fine Cheeses. These oatcakes are made with ingredients that may be a bit challenging to find. Gone are the days of the grist mills that populated the region. Made with two kinds of oats, one a grainy one that Elizabeth buys from Speerville Mills and a second coarser one that she buys on her infrequent trips to Halifax then freezes till she bakes another batch. Scottish oats are steel cut shards of the oat grain, smaller, sharper and coarser than rolled oats. Speerville Mill oats are freshly processed so the fresh, nuttiness of the grain comes through beautifully when baked. When she’s finished, she cuts them evenly with a corned beef tin – one of her husband’s favourite foods; bakes them and ships them. Laced with a Mom’s love, these are the finest biscuits I’ve ever had with cheese. 2 cups (500 mL) Scottish oatmeal 1 cup (250 mL) rolled oats 2 cups (500 mL) unbleached flour 1 tsp (5 mL) 1/3 cup (75 mL) granulated sugar 1 ¼ cups (300 mL) cold butter 1 tsp (5 mL) baking soda 1/3 cup (75 mL) boiling water Stir together the oatmeal, oats, flour, salt and sugar. Cut...

Flax Energy Bars

Beginning with the most basic ingredients, these flax energy bars are simplest granola bars you’ll ever make. They are an amazing source of fibre. 2/3 cup (150 mL) lightly packed brown sugar 1/3 cup(75 mL) unsalted butter 1 tsp (5 mL) baking soda 1 tsp (5 mL) vanilla 1¼ cup (300 mL) quick cooking oats ½ cup (125 mL) ground flaxseed ½ cup (125 mL) ground almonds 2 Tbsp (25 mL) whole flaxseed Preheat...

Flax-laced Peanut Butter Cookies

Chock full of good ingredients, these are among the best PB cookies you’ll ever make! 1 1/2 cups (375 mL) natural peanut butter 1/2 cup (125 mL) butter 3/4 cup (175 mL) lightly packed brown sugar 1/2 cup (125 mL) granulated sugar 1 large egg 1 tsp (15 mL) vanilla 1 cup (250 mL) oat flour 1/2 cup (125 mL) all-purpose flour 1/3 cup (75 mL) ground flaxseed 1 tsp (5 mL) baking soda 1/2...

Marie Nightingale’s Ginger Snaps

Few food writers were as loved and respected as Marie Nightingale. She was a story teller but her tales were all couched in the food life and the culinary history of Nova Scotia. Out of Old Nova Scotia Kitchens is a classic and worth searching out, if for nothing else, to hear her food voice. She wrote in the introduction to this recipe. “The following recipe has been used by a Truro family for...

Chewy Blueberry Oatmeal Cookies

Everyone should have a good oatmeal cookie recipe in their repetoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows the best of both worlds – you get a fluffy cookie texture with little saturated fat; the canola oil delivers moisture and tenderness along with heart-healthy...

Home » Cookies

Prairie Grain Cookies

Glencoe Mills Oatcakes

Flax Energy Bars

Flax-laced Peanut Butter Cookies

Marie Nightingale’s Ginger Snaps

Chewy Blueberry Oatmeal Cookies

Lentil Oatmeal Chocolate Chippers

1 cup (250 mL) brown sugar ¾ cup (175 mL) margarine 1 egg 1½ (7 mL) tsp vanilla ¾ cup (175 mL) green lentil purée 1½ (375 mL) cups all-purpose flour ½ tsp (2 mL) salt 1 tsp (5 mL) baking soda 2 cups (500 mL) quick cooking rolled oats 1½ cups (375 mL) chocolate chips ¾ cup (175 mL) chopped pecans...

Amaretti

• 3 cups (750 mL) slivered almonds • 1 1/4 cups (300 mL) super fine granulated sugar • 2 tbsp (30 mL) all-purpose flour or cocoa • 3 egg whites, at room temperature • 1 tsp (5 mL) almond extract Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8...

Gluten-free Peanut Butter Cookies

• 1 cup (250 mL) crunchy natural peanut butter • 1 cup (250 mL) granulated sugar • 2 large eggs • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) chickpea Flour • 1/4 tsp (1 mL) xanthan gum • 1/8 tsp (dash) table salt Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line...

Chocolate Chip and Oatmeal Energy Cookies

• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) semi-sweet chocolate chips • 1 1/3 cups (325 mL) rolled oats...