Cherry Berry Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2 1/2 cups quick cooking rolled oats1/2 cup all purpose flour1/2 cup oat flour1 egg white2 Tbsp flaxseed, ground1/2 tsp baking soda1/2 tsp baking powder1/8 tsp allspice1 tsp cinnamon3 Tbsp smart balance margarine 50/50 blend solid bars 2 Tbsp canola oil1 cup firmly packed light brown sugar1/3 cup apple butter2 tsp vanilla3/4 cup cherry-berry blend (dried cherries, dried blueberries and dried cranberries)
Preheat oven to 350 degrees
Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.
Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.
Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in am airtight container.
Yield: 40 2 inch cookies
Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.
Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.
Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in am airtight container.
Yield: 40 2 inch cookies
Nutritional Info Amount Per Serving
- Calories: 76.5
- Total Fat: 2.1 g
- Cholesterol: 1.1 mg
- Sodium: 33.7 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.0 g
- Protein: 1.2 g
Member Reviews
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GETFITNOWCJ
To answer a couple of previous ?'s ..I would assume it is 1 egg white. applesauce could be replaced for the apple butter.(apple butter is usually thicker than applesauce) & use whole wheat flour to replace the oat flour. I intend on using wheat germ inplace of the ground flax. a healthy cookie. yum - 12/16/09
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MOMWANTSNOWAIST
Note: One cup of APPLESAUCEcan be subbed for canola oil and it doe not spoil taste! I used what I had on hand~wheat germ instead of flaxseed,old-fashioned oats instead of rolled, and only dried cranberries,and they taste GREAT!! Even my hubby liked them & he doesn't like cranberries! - 12/30/12
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PASTORJO
My 16 yr old DD made the recipe for me. Only made about 24 total, not 40. We subbed wheat germ for flax, apple sauce for apple butter. Perhaps should have used more apple sauce, the balls never flattened. the second batch, I smashed slightly, still didn't flatten. Wonderful taste! - 12/26/11