Also, I wanted to share a product I discovered recently that appears to be a good store-bought cookie choice. The brand is called Who Nu and the cookies come in three varieties: chocolate chip, a chocolate sandwich cookie and a vanilla sandwich cookie. The numbers look pretty good and they taste great!
Oatmeal Cookies
Makes 30 cookies
3 tablespoon unsalted butter, at room temperature
¼ cup zero trans fat butter spread (I use Smart Balance), at room temperature
¼ cup dark brown sugar
½ cup Splenda granular
1 egg
1½ teaspoons vanilla extract
¼ cup almond flour (or finely ground almonds)
½ cup all-purpose or whole wheat flour
1½ cups old-fashioned oats (not quick cooking)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup raisins or mini semi-sweet chocolate chips
1. Preheat oven to 350°F. Prepare baking sheets by lightly spraying with non-stick cooking spray or use parchment paper; set aside.
2. In a small mixing bowl, measure the almond flour, all-purpose (or wheat) flour, oats, baking soda, baking powder, salt and cinnamon; set aside.
3. Cream the butter, butter spread, brown sugar and Splenda until fluffy. Add egg and vanilla and beat well. Using a wooden spoon, stir in the flour-oat mixture into the butter and egg mixture and mix until thoroughly combined. Fold in the raisins or chocolate chips.
4. Drop the batter by rounded teaspoonfuls (or use a small cookie scoop) onto the prepared baking sheets. If desired, flatten each mound slightly with the palm of your hand. Bake for 10-12 minutes or until lightly browned on the bottom. Remove to a wire rack to cool.
Nutritional information per cookie with raisins: 60.2 calories, 7.8 g carbohydrate, 2.8 g total fat, 1 g saturated fat, 55.6 mg sodium, 0.6 g fiber, 1 g protein
Nutritional Information per cookie with chocolate chips: 71.6 calories, 8.3 g carbohydrate, 3.9 g total fat, 1.7 g saturated fat, 55.6 mg sodium, 0.7 g fiber, 1 g protein
Original recipe by Kathy Sheehan, ©2011
Makes 30 cookies
3 tablespoon unsalted butter, at room temperature
¼ cup zero trans fat butter spread (I use Smart Balance), at room temperature
¼ cup dark brown sugar
½ cup Splenda granular
1 egg
1½ teaspoons vanilla extract
¼ cup almond flour (or finely ground almonds)
½ cup all-purpose or whole wheat flour
1½ cups old-fashioned oats (not quick cooking)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup raisins or mini semi-sweet chocolate chips
1. Preheat oven to 350°F. Prepare baking sheets by lightly spraying with non-stick cooking spray or use parchment paper; set aside.
2. In a small mixing bowl, measure the almond flour, all-purpose (or wheat) flour, oats, baking soda, baking powder, salt and cinnamon; set aside.
3. Cream the butter, butter spread, brown sugar and Splenda until fluffy. Add egg and vanilla and beat well. Using a wooden spoon, stir in the flour-oat mixture into the butter and egg mixture and mix until thoroughly combined. Fold in the raisins or chocolate chips.
4. Drop the batter by rounded teaspoonfuls (or use a small cookie scoop) onto the prepared baking sheets. If desired, flatten each mound slightly with the palm of your hand. Bake for 10-12 minutes or until lightly browned on the bottom. Remove to a wire rack to cool.
Nutritional information per cookie with raisins: 60.2 calories, 7.8 g carbohydrate, 2.8 g total fat, 1 g saturated fat, 55.6 mg sodium, 0.6 g fiber, 1 g protein
Nutritional Information per cookie with chocolate chips: 71.6 calories, 8.3 g carbohydrate, 3.9 g total fat, 1.7 g saturated fat, 55.6 mg sodium, 0.7 g fiber, 1 g protein
Original recipe by Kathy Sheehan, ©2011