Thursday, July 28, 2011

Oatmeal Cookies

My daughter has been begging me to bake some of my healthy cookies for days, so I was motivated to try out a new recipe. These oatmeal cookies can be made with raisins or mini chocolate chips, whichever you prefer. Unlike a traditional oatmeal cookie, my recipe calls for more oats and less flour which adds more fiber to the batter. The addition of almond flour to replace some of the wheat flour, plus the reduction of sugar cuts the carbs of a traditional recipe by half! These soft and chewy cookies are delicious with a cold glass of milk on a hot, summer afternoon!

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