"A Bit Better For You" Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
¼ cup non-hydrogenated margarine (I used I Can't Believe It's Not Butter)½ cup unsweetened apple butter (or another fruit butter, I used homemade peach)1 cup dark brown sugar5 tbsp mayonnaise (I used an egg free mayo)1 tbsp vanilla1 tsp cinnamon¼ tsp nutmeg½ tsp salt1 cup all-purpose flour1 cup whole wheat flour1 cup large-flake rolled oats½ cup quick cooking oats1 tsp baking soda¾ cup raisins¼ cup pumpkin seeds
In a bowl, beat together the butter and apple butter.
Beat in sugar and mayonnaise, mixing well.
Beat in vanilla, cinnamon, nutmeg and salt.
Add flours, oats, and baking soda, mixing well.
Fold in the raisins and sunflower seeds.
Cover and let rest at room temperature for 1 hour.
Heat oven to 350°F and line baking sheets with parchment paper.
Drop heaping tablespoons two inches (5 cm) apart onto baking sheets; flatten with the back of a spoon.
Bake for 12 to 15 minutes or until lightly browned. Transfer to racks to cool.
Store in an airtight container for up to seven days, or freeze for up to four weeks.
Serving Size: Makes ~45 cookies
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in sugar and mayonnaise, mixing well.
Beat in vanilla, cinnamon, nutmeg and salt.
Add flours, oats, and baking soda, mixing well.
Fold in the raisins and sunflower seeds.
Cover and let rest at room temperature for 1 hour.
Heat oven to 350°F and line baking sheets with parchment paper.
Drop heaping tablespoons two inches (5 cm) apart onto baking sheets; flatten with the back of a spoon.
Bake for 12 to 15 minutes or until lightly browned. Transfer to racks to cool.
Store in an airtight container for up to seven days, or freeze for up to four weeks.
Serving Size: Makes ~45 cookies
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 31.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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