1 cup stone ground 100% whole wheat flour
1 cup white whole wheat flour
3 cups rolled oats (NOT quick-cooking)
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 tsp vanilla extract
¾ cup sucanat (unrefined granulated cane sugar)
1 cup sweet potato puree or canned sweet potatoes (no sugar added), drained and pureed
¼ cup safflower oil
½ - ¾ cup water
½ cup dried cranberries (preferably Eden Organic’s Dried Cranberries sweetened with apple juice instead of sugar)
½ cup (~16 squares) Equal Exchange 70% Dark Chocolate, cut into chunks (about 2/3 of the whole chocolate bar)
Preheat oven to 325 F.
In a medium sized bowl, combine ground flaxseeds and water and mix to make a pasty "egg". Let sit for a few minutes.
In a large bowl, combine all dry ingredients (flour, sugar, oats, baking soda, salt, and cinnamon).
In the medium bowl with the flax "egg", mix the rest of the wet ingredients just until incorporated (vanilla, sugar, sweet potato puree, oil, and water). Add the dried fruit and chocolate chunks. Make sure to distribute evenly and not over-mix.
Drop large spoonfuls of dough about 1 inch apart on a cookie sheet that has been sprayed with cooking spray. Flatten each cookie just slightly. (The cookies will not spread).
Bake for about 10 minutes, making sure not to burn the tops. If needed, cover with foil. Makes about 30 cookies.