Blueberry and White Chocolate Chunk Ginger Cookies

Just to prove that posting doesn't have to be too thought-provoking...

Try this amazing quasi-healthy cookie recipe that was in a pamphlet I got at a CAM event. It's adapted from a recipe that was in Eating Well Magazine.

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed (or wheat germ) <-- wheat germ worked fine for me
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger <--fresh ginger is better
1/4 cup egg substitute (or 2 egg whites)
3/4 cup brown sugar
1/3 cup canola oil
1 tsp. vanilla
1/2 cup oats, quick-cooking or old-fashioned (not instant)
1/4 cup white chocolate chips
1/3 cup dried blueberries (or cranberries or cherries)
Optional: 1/4 cup crystallized ginger, chopped

Preheat oven to 375. Whisk together flour, ground flaxseed, 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, white chocolate chips, and blueberries; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets 1 1/2 inches apart. Bake for 8-10 minutes until puffed and barely golden around edges. Cool on the pan for 2 minutes; transfer to wire rack to cool completely.

Nutrition Information (per cookie):

Calories: 90
Total Fat: 4.2 g
Saturated Fat: 0.6 g
Carbohydrate: 12.3 g
Dietary Fiber: 1.1 g
Protein: 1.5 g