lower-fat chewy oatmeal spice cookies
"My adapted version of the sam name recipe from www.quakeroats.com. Changed some ingredients to make healthier and added some spices for extra flavor."
photo by lisa__lynn
- Ready In:
- 46mins
- Ingredients:
- 16
- Yields:
-
42 cookies
- Serves:
- 42
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
- Heat oven to 350°F.
- Line cookie sheets with parchment.
- You only need 2.
- In large bowl, beat sugars and applesauce until well blended.
- Add egg whites, milk and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well.
- Add oats and dried fruit; mix well.
- (Dough will be moist.) Drop dough by rounded tablespoonfuls onto cookie sheets.
- I fit them in 4 X 5 rows with one cookie squeezed into the side.
- 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.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Store tightly covered.
- I suggest using my Splenda Powdered Sugar Glaze.
- One recipe should do the trick.
- Sprinkle with extra cinnamon for an extra kick, if desired.
Questions & Replies
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Reviews
-
I love these cookies! I have been making 1/2 recipes of these cookies about 3-5x's a week since I first tried then. I changed a few things, like using pumpkin seeds instead of fruit, and they come out great. I eat them as a dessert, but mainly as a healthy snack. Great recipe, thanks! -
Pretty good! I added in raisins and coconut, while they tasted okay for a nonfat cookie, they were a little too dry for my taste. I'd recommend adding a bit more applesauce to the recipe. Still, very tasty little cookies, thanks!
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Good cookies! I added a few mini chocolate chips, but other than that didn't do a thing! Baked the exact stated time and they are nice and soft :-) Thanks! -
Pretty good! Perfect directions and description. I would actually suggest using a small portion of no trans-fat & low fat margarine to aid a bit in the finished product. (I am going to make them again and try - I'll report back!). Thanks for the recipe!! -
These were really good cookies. I cooked them a little longer than recommended - about 7 minutes first, then turned the pans and cooked for 7 more minutes. It made them crunchier. Not too sweet, they were the right touch when I wanted a "sweet" but didn't want to ruin my diet. My kids liked them too, and they are picky eaters!
Tweaks
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I love these cookies! I have been making 1/2 recipes of these cookies about 3-5x's a week since I first tried then. I changed a few things, like using pumpkin seeds instead of fruit, and they come out great. I eat them as a dessert, but mainly as a healthy snack. Great recipe, thanks!
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
