Whole Wheat Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 92.8
- Total Fat: 3.9 g
- Cholesterol: 10.1 mg
- Sodium: 94.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.4 g
- Protein: 2.0 g
View full nutritional breakdown of Whole Wheat Oatmeal Cookies calories by ingredient
Introduction
Delicious nutritious heart healthy oatmeal cookies that your family will love! Delicious nutritious heart healthy oatmeal cookies that your family will love!Number of Servings: 21
Ingredients
-
3/4 cup splenda
1/4 cup brown sugar (or splenda brown sugar)
1/2 cup smart balance light (1 stick) softened
1/2 teaspoon vanilla extract
1 egg
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1.5 cup quick cooking rolled oats
1/2 cup rasins or chopped apples
1/2 cup chopped walnuts (I use ground)
(may also substitute all or part of the smart balance spread with applesauce (I don't care for it as much though)
Directions
Heat oven to 375.
grease cookie sheet (I use parchment paper instead of greasing the cookie sheet)
In a large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and egg and blend well.
Put the flour, baking soda, cinnamon, and salt in a large ziploc baggie and shake until well mixed.
Stir the dry mixture into the sugar mixture until well blended, stire in the oats, rasins and nuts until well mixed.
Drop by teaspoonfuls 2 inches apart on cookie sheet. Bake for 7-10 minutes or until the edges are light golden brown. Cool on cookie sheet for about a minute and place on rack to cool the rest of the way.
Makes about 42 cookes.
Makes 21 servings (each serving is 2 cookies)
Number of Servings: 21
Recipe submitted by SparkPeople user LORI-RED.
grease cookie sheet (I use parchment paper instead of greasing the cookie sheet)
In a large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and egg and blend well.
Put the flour, baking soda, cinnamon, and salt in a large ziploc baggie and shake until well mixed.
Stir the dry mixture into the sugar mixture until well blended, stire in the oats, rasins and nuts until well mixed.
Drop by teaspoonfuls 2 inches apart on cookie sheet. Bake for 7-10 minutes or until the edges are light golden brown. Cool on cookie sheet for about a minute and place on rack to cool the rest of the way.
Makes about 42 cookes.
Makes 21 servings (each serving is 2 cookies)
Number of Servings: 21
Recipe submitted by SparkPeople user LORI-RED.