Hearty Oatmeal Raisin Cookies

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Directions
Dry ingredients:2 cups organic barley flour1/2 cup flaxseed meal3 cups toasted oats1 tsp baking powder1 tsp baking soda1/2 cup Splenda Brown Sugar Blend, packed2 tbsp cinnamon1 tsp ground nutmeg1 tsp salt1 cup chopped pecans3/4 cup raisins1/4 cup dried apricots (about 6)Wet ingredients:1/4 cup margerine, melted3/4 cup unsweetened applesauce4 eggwhites3 tbsp almond milk3/4 cup Grade B maple syrup2 tsp vanilla1 tbsp cold water
Sift barley flour, flaxseed meal, baking soda, baking powder, salt, cinnamon, and nutmeg into a large mixing bowl. Stir in oats and Splenda Brown Sugar Blend until evenly mixed.
With food processor (or Magic Bullet), finely chop apricots (about 3-5 seconds). Add 1 tbsp cold water and hand mix (with spoon or small spatula) apricots until pieces separate. Drain completely.
In a separate bowl, briskly whisk egg whites and almond milk until it has even color. Mix in margerine, vanilla, then applesauce. Mix in Grade B maple syrup last-- briskly whisk until evenly colored.
With large spatula or wooden spoon, stir wet ingredients into the dry ingredients until evenly mixed, then fold in pecans, raisins, and apricots.
Set mixture in refrigerator for 25 minutes.
Preheat oven to 350 degrees.
Remove mixture and scoop 2 tbsp sized-balls onto greased cookie sheet ( I like Baker's Joy-- no fat!). Press balls with back of spatula just until top is flat (this mixture does NOT spread as it bakes). Bake for 15 - 18 minutes. Cool on rack for 15 minutes... And enjoy!!!
Number of Servings: 28
Recipe submitted by SparkPeople user SHAYBREW.
With food processor (or Magic Bullet), finely chop apricots (about 3-5 seconds). Add 1 tbsp cold water and hand mix (with spoon or small spatula) apricots until pieces separate. Drain completely.
In a separate bowl, briskly whisk egg whites and almond milk until it has even color. Mix in margerine, vanilla, then applesauce. Mix in Grade B maple syrup last-- briskly whisk until evenly colored.
With large spatula or wooden spoon, stir wet ingredients into the dry ingredients until evenly mixed, then fold in pecans, raisins, and apricots.
Set mixture in refrigerator for 25 minutes.
Preheat oven to 350 degrees.
Remove mixture and scoop 2 tbsp sized-balls onto greased cookie sheet ( I like Baker's Joy-- no fat!). Press balls with back of spatula just until top is flat (this mixture does NOT spread as it bakes). Bake for 15 - 18 minutes. Cool on rack for 15 minutes... And enjoy!!!
Number of Servings: 28
Recipe submitted by SparkPeople user SHAYBREW.
Nutritional Info Amount Per Serving
- Calories: 140.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 134.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.5 g
- Protein: 3.5 g
Member Reviews