Whole Wheat Coconut Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 113.3
- Total Fat: 5.9 g
- Cholesterol: 9.8 mg
- Sodium: 52.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.0 g
View full nutritional breakdown of Whole Wheat Coconut Oatmeal Cookies calories by ingredient
Introduction
Delicious cookies that contain lots of heart healthy ingredients. Even my husband loved them, and he's really picky! To note, they don't flatten out while baking, so push them down at the beginning. These are soft yet crispy at the same time. They get nice and crispy the next day. If you like softer cookies, try using a whole egg or 1/2 cup of butter instead. Delicious cookies that contain lots of heart healthy ingredients. Even my husband loved them, and he's really picky! To note, they don't flatten out while baking, so push them down at the beginning. These are soft yet crispy at the same time. They get nice and crispy the next day. If you like softer cookies, try using a whole egg or 1/2 cup of butter instead.Number of Servings: 17
Ingredients
-
1/3 cup butter, softened
1/2 cup brown sugar
1 egg white, lightly whisked
1 tsp vanilla
3/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
dash of salt
2 tbsp ground flax meal
1 cup whole grain oats
1 cup sweetened coconut
Directions
Preheat the oven to 375.
In a large bowl, cream together the brown sugar and butter. Mix in the egg white and vanilla.
In a separate bowl, mix together the remaining ingredients. Add the flour mix to the butter mix 1/3 at a time until combined.
Scoop onto cookie sheets, and press down until you reach the desired thickness, because these will not spread out.
Bake for about 10 min (less if very thin). Best enjoyed while still warm =)
Serving Size: Makes 17 cookies using a cookie scoop
Number of Servings: 17
Recipe submitted by SparkPeople user BSCHRANTZ.
In a large bowl, cream together the brown sugar and butter. Mix in the egg white and vanilla.
In a separate bowl, mix together the remaining ingredients. Add the flour mix to the butter mix 1/3 at a time until combined.
Scoop onto cookie sheets, and press down until you reach the desired thickness, because these will not spread out.
Bake for about 10 min (less if very thin). Best enjoyed while still warm =)
Serving Size: Makes 17 cookies using a cookie scoop
Number of Servings: 17
Recipe submitted by SparkPeople user BSCHRANTZ.