Jammin' Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 218.4
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 149.7 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.9 g
- Protein: 5.5 g
View full nutritional breakdown of Jammin' Oatmeal Cookies calories by ingredient
Introduction
For those of us who like our peanut butter cookies with a little more texture than the others. I used homemade "jammy bits" (baking pureed cranberry sauce to make a thick fruit leather) but you can also use whatever dried fruit you have on hand - just chop it if it's bigger than a raisin. For those of us who like our peanut butter cookies with a little more texture than the others. I used homemade "jammy bits" (baking pureed cranberry sauce to make a thick fruit leather) but you can also use whatever dried fruit you have on hand - just chop it if it's bigger than a raisin.Number of Servings: 30
Ingredients
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Jammy Bits:
1 ½ cups whole-berry cranberry sauce
½ cup unsweetened applesauce
1 tbsp sugar
granulated sugar to coat (if not using immediately)
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Cookies:
1/3 cup unsweetened almond milk
1 ½ tbsp lemon juice
1 2/3 cup natural peanut butter
2/3 cup packed brown sugar
1 1/2 cups powdered sugar, sifted
1 tbsp maple syrup
1 cup triticale flour (or whole wheat pastry flour)
½ cup oat flour
1 tbsp maca powder (optional but tasty)
3 cups quick (not instant) oats
1 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 tsp vanilla
Jammy bits (see above) or 1 cup dried fruit
Tips
King Arthur Flour has a version of Jammy Bits for sale here: http://www.kingarthurflour.com/shop/items/raspberry-jammy-bits-8-oz
Directions
Jammy Bits:
Preheat oven to 170F. Line a small rimmed baking sheet or square pan with parchment (I used a 6" square pan, I've also had luck with a toaster oven pan).
In a blender, puree the cranberry sauce, applesauce and sugar. Spread evenly in the pan.
Bake for 5-6 hours, then check to see if it is set (slightly firmer than "Gummi Bear" consistency). If not, return to the oven for another hour or two, checking every 30 minutes.
If firm, remove from the oven and cool completely on the pan, then chill before cutting into squares.
Use immediately or roll in granulated sugar and store in the fridge.
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Cookies:
Heat the oven to 350F and line baking sheets with parchment or silicone (do not grease).
Whisk the almond milk with the lemon juice and let stand 5 minutes.
In a large bowl, beat together the peanut butter, sugars, maple syrup and vanilla.
Add the almond milk, then beat in the flours, maca, oats, baking powder, baking soda and salt.
Fold in the jammy bits or dried fruit.
Scoop onto the sheets (no more than 8 per sheet - they spread).
Bake for 20 minutes, rotating pans halfway through.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 170F. Line a small rimmed baking sheet or square pan with parchment (I used a 6" square pan, I've also had luck with a toaster oven pan).
In a blender, puree the cranberry sauce, applesauce and sugar. Spread evenly in the pan.
Bake for 5-6 hours, then check to see if it is set (slightly firmer than "Gummi Bear" consistency). If not, return to the oven for another hour or two, checking every 30 minutes.
If firm, remove from the oven and cool completely on the pan, then chill before cutting into squares.
Use immediately or roll in granulated sugar and store in the fridge.
---
Cookies:
Heat the oven to 350F and line baking sheets with parchment or silicone (do not grease).
Whisk the almond milk with the lemon juice and let stand 5 minutes.
In a large bowl, beat together the peanut butter, sugars, maple syrup and vanilla.
Add the almond milk, then beat in the flours, maca, oats, baking powder, baking soda and salt.
Fold in the jammy bits or dried fruit.
Scoop onto the sheets (no more than 8 per sheet - they spread).
Bake for 20 minutes, rotating pans halfway through.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.