lower-fat chewy oatmeal spice cookies |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 36 |
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My adapted version of the sam name recipe from . Changed some ingredients to make healthier and added some spices for extra flavor. Ingredients:
1 1/4 cups splenda sugar substitute |
2 teaspoons sweet n low brown sugar substitute (optional) |
1 cup unsweetened applesauce |
2 egg whites or 1 egg |
2 tablespoons nonfat milk |
2 teaspoons vanilla |
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/8 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground ginger |
3 cups quaker oats (quick or old fashioned, uncooked) |
1 cup diced dried mixed fruit or 1 cup raisins (optional) |
powdered sugar, glaze (optional) |
cinnamon (for sprinkling) (optional) |
Directions:
1. Heat oven to 350°F.
2. Line cookie sheets with parchment.
3. You only need 2.
4. In large bowl, beat sugars and applesauce until well blended.
5. Add egg whites, milk and vanilla; beat well.
6. Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well.
7. Add oats and dried fruit; mix well.
8. (Dough will be moist.) Drop dough by rounded tablespoonfuls onto cookie sheets.
9. I fit them in 4 X 5 rows with one cookie squeezed into the side.
10. Press down cookies to desired thickness and width (these cookies will NOT spread because of no fat) Bake 4 minutes, then turn cookie sheet around to the other side and bake another 4.
11. Cool 1 minute on cookie sheets; remove to wire rack.
12. Cool completely.
13. Store tightly covered.
14. I suggest using my Splenda Powdered Sugar Glaze.
15. One recipe should do the trick.
16. Sprinkle with extra cinnamon for an extra kick, if desired.
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