Hearty Oatmeal Raisin Cookies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 140.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 134.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.5 g
- Protein: 3.5 g
View full nutritional breakdown of Hearty Oatmeal Raisin Cookies calories by ingredient
Introduction
A warm, filling, spicy soft cookie high in fiber and protein-- 'low in fat!!! Delicious!! So healthy and tasty you could eat them for breakfast!! A couple of these makes a great, high energy , mid-day snack, too!! However, if you like your cookies crunchy, this is not the cookie for you...Any of these ingredients can be substituted with "the real thing" if calories and fat are not a concern for you. Use any nut that you like, and try dried cranberries in place of raisins/apricots for an extra zing!! Yummy!! A warm, filling, spicy soft cookie high in fiber and protein-- 'low in fat!!! Delicious!! So healthy and tasty you could eat them for breakfast!! A couple of these makes a great, high energy , mid-day snack, too!! However, if you like your cookies crunchy, this is not the cookie for you...
Any of these ingredients can be substituted with "the real thing" if calories and fat are not a concern for you. Use any nut that you like, and try dried cranberries in place of raisins/apricots for an extra zing!! Yummy!!
Number of Servings: 28
Ingredients
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Dry ingredients:
2 cups organic barley flour
1/2 cup flaxseed meal
3 cups toasted oats
1 tsp baking powder
1 tsp baking soda
1/2 cup Splenda Brown Sugar Blend, packed
2 tbsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 cup chopped pecans
3/4 cup raisins
1/4 cup dried apricots (about 6)
Wet ingredients:
1/4 cup margerine, melted
3/4 cup unsweetened applesauce
4 eggwhites
3 tbsp almond milk
3/4 cup Grade B maple syrup
2 tsp vanilla
1 tbsp cold water
Directions
Sift barley flour, flaxseed meal, baking soda, baking powder, salt, cinnamon, and nutmeg into a large mixing bowl. Stir in oats and Splenda Brown Sugar Blend until evenly mixed.
With food processor (or Magic Bullet), finely chop apricots (about 3-5 seconds). Add 1 tbsp cold water and hand mix (with spoon or small spatula) apricots until pieces separate. Drain completely.
In a separate bowl, briskly whisk egg whites and almond milk until it has even color. Mix in margerine, vanilla, then applesauce. Mix in Grade B maple syrup last-- briskly whisk until evenly colored.
With large spatula or wooden spoon, stir wet ingredients into the dry ingredients until evenly mixed, then fold in pecans, raisins, and apricots.
Set mixture in refrigerator for 25 minutes.
Preheat oven to 350 degrees.
Remove mixture and scoop 2 tbsp sized-balls onto greased cookie sheet ( I like Baker's Joy-- no fat!). Press balls with back of spatula just until top is flat (this mixture does NOT spread as it bakes). Bake for 15 - 18 minutes. Cool on rack for 15 minutes... And enjoy!!!
Number of Servings: 28
Recipe submitted by SparkPeople user SHAYBREW.
With food processor (or Magic Bullet), finely chop apricots (about 3-5 seconds). Add 1 tbsp cold water and hand mix (with spoon or small spatula) apricots until pieces separate. Drain completely.
In a separate bowl, briskly whisk egg whites and almond milk until it has even color. Mix in margerine, vanilla, then applesauce. Mix in Grade B maple syrup last-- briskly whisk until evenly colored.
With large spatula or wooden spoon, stir wet ingredients into the dry ingredients until evenly mixed, then fold in pecans, raisins, and apricots.
Set mixture in refrigerator for 25 minutes.
Preheat oven to 350 degrees.
Remove mixture and scoop 2 tbsp sized-balls onto greased cookie sheet ( I like Baker's Joy-- no fat!). Press balls with back of spatula just until top is flat (this mixture does NOT spread as it bakes). Bake for 15 - 18 minutes. Cool on rack for 15 minutes... And enjoy!!!
Number of Servings: 28
Recipe submitted by SparkPeople user SHAYBREW.