Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 86.6
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 51.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.7 g
- Protein: 1.3 g
View full nutritional breakdown of Oatmeal Cookies calories by ingredient
Introduction
This recipe is from Wholegraingourmet.com; I have posted it here mostly to figure the nutritional content of the recipe. The link to the original is http://www.wholegraingourmet.com/recipes/43-cookies/58-healthy-oatmeal-cookies.h
tml. This recipe is from Wholegraingourmet.com; I have posted it here mostly to figure the nutritional content of the recipe. The link to the original is http://www.wholegraingourmet.com/recipes/4
3-cookies/58-healthy-oatmeal-cookies.h
tml.
Number of Servings: 30
Ingredients
-
Dry ingredients:
1 cup whole wheat flour
1.5 cups oats
.5 tsp baking soda
.5 tsp baking powder
.5 tsp salt
1-3 tbsp cinnamon
.5 tsp nutmeg (optional)
Wet ingredients
.5 cup honey
.5 cup oil (olive, grapeseed, corn...)
1 tbsp. molasses
2 egg whites (beat with 1 tbsp water)
1 tsp vanilla extract
Extra
Dried cranberries, chocolate, etc. optional
Directions
1.In a large bowl, mix all the dry ingredients together.
2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3.Mix the wet stuff with the dry stuff. Add in preferred mix-ins (cranberries, etc).
*If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4.COOL the mix for 20 minutes in the fridge.
5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
I made 30 small cookies; others made 14 large. Depends on how big you want them, but tbsp. sized seems right for me.
Number of Servings: 30
Recipe submitted by SparkPeople user SARA_DICKINSON.
2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3.Mix the wet stuff with the dry stuff. Add in preferred mix-ins (cranberries, etc).
*If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4.COOL the mix for 20 minutes in the fridge.
5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
I made 30 small cookies; others made 14 large. Depends on how big you want them, but tbsp. sized seems right for me.
Number of Servings: 30
Recipe submitted by SparkPeople user SARA_DICKINSON.