Cherry Berry Oatmeal Cookies
IntroductionThese cookies get a boost of nutrition from dried cherries, blueberries and cranberries. These cookies get a boost of nutrition from dried cherries, blueberries and cranberries.
2 1/2 cups quick cooking rolled oats
1/2 cup all purpose flour
1/2 cup oat flour
1 egg white
2 Tbsp flaxseed, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp allspice
1 tsp cinnamon
3 Tbsp smart balance margarine 50/50 blend solid bars
2 Tbsp canola oil
1 cup firmly packed light brown sugar
1/3 cup apple butter
2 tsp vanilla
3/4 cup cherry-berry blend (dried cherries, dried blueberries and dried cranberries)
Oatmeal cookies are a great way to increase fiber and add bulk to your diet while enjoying something sweet.
The acid in the berries replaces the usual sweetness of raisins and also helps to soften the oat flour. Each cookie offers 1 1/2 grams of fiber and very little saturated fat. If you choose to use unsalted butter instead of the smart balance margarine, you would want to add 1/4 t kosher or sea salt to the recipe.
This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.
Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.
Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in am airtight container.
Yield: 40 2 inch cookies
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To answer a couple of previous ?'s ..I would assume it is 1 egg white. applesauce could be replaced for the apple butter.(apple butter is usually thicker than applesauce) & use whole wheat flour to replace the oat flour. I intend on using wheat germ inplace of the ground flax. a healthy cookie. yum - 12/16/09