White

Prep Time:	25 minutes
Ready in:	35 minutes
Yield:	about 2 dozen cookies
Ease of Prep:	Easy

Recipe Ingredients
	1 cup all-purpose flour
	1/4 cup wheat germ
	1/2 teaspoon baking soda
	1/2 teaspoon salt
	1/4 teaspoon ground ginger
	1 large egg
	3/4 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
	1/3 cup dried blueberries (see Tip)
	1/4 cup crystallized ginger , chopped (see Tip)

Recipe Directions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, 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. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.

Nutrition Information
Servings Per Recipe: 24
	Amount Per cookie
	Calories:	115 cal					Carbohydrate Servings:	1
	Carbohydrates:	17 g		Dietary Fiber:	1 g		Cholesterol:	9 mg
	Fat:	4 g		Sodium:	84 mg		Saturated Fat:	1 g
	Protein:	2 g		Potassium:	38 mg		Monounsaturated Fat:	2 g