Krista Leck Merner, PDt

September is here and that means not only the return of school, but also the return of baked goods! (If you’re like me, I generally avoid turning my oven on over the hot months of summer!) There is nothing I love more than a freshly baked goodie, jam packed full of healthiness!

Before we get into one of my new creations, let’s talk nutrition. More importantly, let’s talk satiety. Protein and fibre are the two main “fullness factors” when it comes to food choices. Protein can include: nuts, seeds, nut butter, eggs, yogurts, hummus, or lean turkey. Fibre can be found in any of our fruit, vegetable or whole grain choices. Enter Omega Crunch’s new Super Sprinkle! I’ve been a fan of their Flax Shakers for a long time, really…since they arrived on the market! I love fibre and healthy omega-3 fats, combined with the crunchiness that remains from their hulling process vs. grinding the flax seeds to release its nutrition. This new shaker is a mix of flax, unsweetened coconut, sesame seeds, chia, hemp and pure maple sugar. It provides a nutritious balance of fibre and protein, with just a touch of sweet. The Super Sprinkle is good enough to eat on its own (I may or may not have had a spoonful of it when it first arrived…), but is also delicious sprinkled on sliced apples dipped in nut butter, on top of plain greek yogurt and fruit, or even on top of your oatmeal!

I have a toddler at home, who is a definite grazer and someone that likes to eat on the go! I am always on the hunt for new recipes and creations that are easy to grab, jam packed with goodness and of course, that are tasty! I figured the Super Sprinkle was delicious on its own; why not combine it into a healthy cookie! The healthy fats, slight sweetness and added crunch make these cookies a hit, with all ages!

Super Sprinkle Crunch Cookie

• ½ cup extra-virgin coconut oil, softened
• ½ cup nut butter (or nut-free butter)
• ½ cup lightly packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups whole wheat flour
• 1 1/2 cup oats (if mixture seems to wet, you can add more oats)
• ½ cup ground flax
• 1 teaspoon baking soda
• ¼ cup mini-chocolate chips
• ¼ cup Super Sprinkle

Combine oil, nut butter and sugars, mixing until smooth. Stir in eggs, vanilla and baking soda. In a separate bowl, combine remaining dry ingredients. Add dry ingredients to wet ingredients, mixing until well combined. Drop by the tablespoon (or roll in balls and flatten with a fork for a crispier cookie). Bake at 350F for about 8-10min or until lightly golden along the edges. Store in airtight container and/or freeze! Enjoy!

Nutrition Analysis: per cookie (makes ~36)

124calories, 6.8g fat, 2g fibre, 3g protein

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