Ginger, blueberry and white chocolate chip cookies

* 1 cup whole wheat flour
* 1/4 cup wheat germ
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 2 large egg whites
* 1/2 cup packed dark brown sugar
* 1/3 cup canola oil
* 1 teaspoon vanilla extract
* 1/2 cup oats, quick-cooking or old-fashioned (not instant)
* 2 ounces white chocolate, chopped or chips
* 1/3 cup dried blueberries
* 1/4 cup crystallized ginger, chopped

1. Preheat to 375°F, with racks splitting oven into thirds.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg whites, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Using a medium sized cookie scoop (1-1/2 tbsp) drop 12 cookies, evenly spaced onto each baking pan.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans from top rack to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely. Makes 20 cookies.


Number of Servings: 20

Recipe submitted by SparkPeople user RDERIKART.