"A Bit Better For You" Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 45
- 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
View full nutritional breakdown of "A Bit Better For You" Oatmeal Cookies calories by ingredient
Introduction
These chewy, nut free and low-fat cookies are not shy in the flavour department, getting subtle fruity notes from unsweetened fruit butter and nuttiness from pumpkin seeds. These chewy, nut free and low-fat cookies are not shy in the flavour department, getting subtle fruity notes from unsweetened fruit butter and nuttiness from pumpkin seeds.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 sugar
5 tbsp mayonnaise (I used an egg free mayo)
1 tbsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
1 cup large-flake rolled oats
½ cup quick cooking oats
1 tsp baking soda
¾ cup raisins
¼ cup pumpkin seeds
Tips
Adapted from http://www.besthealthmag.ca/recipes/perfect-oatmeal-cookies/
Directions
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.