2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup wheat germ
1/4 cup ground flax
1 teaspoon ground cinnamon
1 cup whole wheat pastry flour
1/2 cup raisins
1/4 cherry-flavoured cranberries
3/4 teaspoon sea salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Grease 9 x 13 baking pan.
2. In large bowl, mix together the oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins and salt. Make a well in the centre, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the pan.
3. Bake for about 30 minutes, but watch the baking time. If you leave them in too long they’ll be dry. I like mine a bit chewier. Cool for 5 minutes, then cut into bars or squares. Do not allow the bars to cool completely before cutting or they will be too hard to cut.
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1/2-3/4 cup packed brown sugar
1/2 cup sugar
1 8-oz container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 T. vegetable oil
2 T. fat-free milk
2 t. vanilla
1 1/2 cup flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt (optional)
3 c. oats (old fashioned or quick, uncooked)
1 c. diced dried mixed fruit, raisins, or dried cranberries
Directions:In a large bowl, combine the sugars, yogurt, egg whites, oil, milk and vanilla. Mix well. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit. Spread dough onto bottom of ungreased 9x13 pan and bake in a preheated 350 oven for 28-32 minutes or until lightly brown. Cool completely on wire rack. Cut into bars and store in a covered container.
Old Fashioned Oatmeal Cookies
3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups quick or old fashioned oatmeal, uncooked
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
Heat oven to 350 degrees. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes. Remove to wire rack. Cool completely. Store tightly covered.
Banana Oatmeal Health Cookies
2 cups mashed ripe bananas
4 cups oatmeal
1/2 tsp vanilla
2/3 cup chopped peanuts
1/2 cup applesaucecinnamon to taste (about 1/2 to 1 tsp)
Preheat oven to 350F.
Mix all ingredients together in a bowl till everything is uniformly moist. Drop dough by tablespoonfuls on an ungreased cookie sheet. The dough will not spread, so flatten it to desired cookie thickness. Bake for 15 minutes. Eat warm or after cooling. Store in an airtight container.
These are awesome snacks, and don't get much healthier. They are wheat-free, with no added sweetener or butter. For a variation, you can substitute the nuts with just about anything: raisins, dates, or if you want to be less healthy maybe some chocolate or carob chips.
Honey Wheat Cookies
1/2 cup butter, softened
1/2 cup natural peanut butter
1/2 cup honey
1 egg
1 Tbs vanilla extract
1 cup sifted whole wheat flour
1/2 cup dry milk powder
1/2 cup wheat bran
1 tsp baking soda
Preheat the oven to 350F.
In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.
Apple-Nut Bars
1 1/2 cup quick rolled oats
3/4 cup dates, chopped
1 tsp grated orange peel
1/2 tsp salt
1/4 cup walnuts, chopped
1/4 cup oil1 cup apples, raw and shredded
Combine all ingredients. Press together into a flat casserole dish. Let stand 10 minutes.
Bake at 375F for 20-25 minutes. Slice into little squares and enjoy.
Note: Almonds would probably work well in place of the walnuts.
Delightful Carrot Cookies
1/2 cup raw oat bran
1 large egg
1/2 cup brown rice flour
1/2 cup chopped pecans
2 carrots, scrubbed, peeled and grated
1 tsp. vanilla
1/4 cup clarified butter
1/4 tsp sea salt
2 tsp ground cinnamon
2 Tbs 100% pure vegetable glycerin
Preheat oven to 350F. Place all ingredients in a large bowl; mix well. Place spoonfuls on a non-stick cookie sheet. Flatten with back of spoon. Bake for 10-12 minutes.
Sesame Seed Cookies
3 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/8 tsp salt
1/4 cup unsalted butter, softened
1/4 cup applesauce
2 eggs, beaten
1/4 cup milk
2 tsp vanilla extract
1/4 cup milk
3/4 cup sesame seeds
Preheat the oven to 375F. Grease cookie sheets.
In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and applesauce until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.
Apple Oat Bars
2 cups rolled oats
1 cup raisins or chopped dates
1 or more cups unsweetened coconut (optional)
2 small apples, grated or 1 jar of applesauce
2 or more cups milk or nut milk
1/2 cup slivered almonds
Measurements may vary depending on size of casserole dish.
In an 8" x 8" baking dish, sprinkle 1/3 of the oats on the bottom of dish.
Next, layer 1/2 of the raisins, 1/2 of the coconut, another 1/3 of the oats, and all of the apples (or applesauce), and top with spices.
Pour on 1/2 of the milk. Continue by adding the rest of the raisins, oats and coconut, and spices. Top with the almonds and sprinkle with cinnamon. Pour on the rest of the milk. Bake at 350F for 30 minutes.
Banana Oat Cookies
2 jars baby banana puree or 1 cup mashed banana
1 Tbs softened butter
1/3 cup orange juice
1 egg1 tsp vanilla
3 Tbs honey
1 cup oats
1 1/4 cup flour
1/2 tsp baking soda
1/3 cup raisins
1/4 tsp nutmeg
Preheat oven to 350F. Beat together the first ingredients. Stir in dry ingredients. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake for 20 minutes or until golden brown. Makes about 1 1/2 dozen cookies.
Cranberry Oatmeal Cookies
1 cup plus 2 Tbs uncooked oats
1/2 tsp vanilla
1/2 cup brown rice flour
1/2 tsp sea salt
3/8 cup clarified butter
1/4 tsp baking soda
2 Tbs 100% pure vegetable glycerin
1/2 tsp ground cinnamon
1 large egg
1/2 cup dried, unsweetened cranberries
1/2 cup chopped walnuts (optional)
Preheat oven to 350F. Place all ingredients in a large bowl; mix well. Form 1-inch balls; place on a nonstick cookie sheet. Flatten with back of spoon. Bake 8-10 minutes or until golden brown. Let cookies cool on cookie sheet for 5 minutes; cookies will harden as they cool.
Fat Free Oatmeal Cookies
Mix the following:
1/2 cup brown sugar
1/4 cup applesauce
2 eggs whites
1 tsp vanilla
3/4 cup water
Then stir in:
1 cup wholewheat flour
1/2 tsp baking soda
Add:
3 cups oatmeal
3/4 cup raisins
3/4 cup chopped dates (or 1 1/2 cups chopped dried fruit)
Drop by tablespoons onto cookie sheet sprayed with Pam. Flatten somewhat. Bake at 350 for 12-15 minutes or til browned.
Low-Fat Applesauce Oatmeal Cookies
3 cups oatmeal
1 cup whole wheat flour (or 2 cups oatmeal and 2 cups whole wheat flour, whatever combination you want)
1 tsp soda
1/4 tsp nutmeg
1 cup unsweetened applesauce
7/8 cup honey (or less)
1 tsp vanilla
2/3 cup raisins or dried apples or dried cranberries
Combine the first four ingredients. Mix up the next 3 ingredients and add them to the dry ingredients. Stir in the dried fruit. Roll in small balls and smash to 1/4" thickness on the cookie sheet. Bake at 275F degrees for 22-25 minutes.
Makes about 50 cookies with only .3 grams of fat each.
HEALTHY PEANUT BUTTER COOKIES
1 c. honey
3/4 c. creamy or super chunk peanut butter
1 1/2 c. unsifted whole wheat flour1 tbsp. baking powder
1/8 tsp. salt
3/4 c. raisins
1/2 c. corn oil
2 eggs
1/3 c. dry milk powder
1 tsp. ground cinnamon
1 c. quick oats
In large bowl with mixer at medium speed, beat honey and corn oil until creamy. Beat in peanut butter. Add eggs; beat until smooth. Add flour, milk, powder, baking powder, cinnamon and salt; mix until well blended. Stir in oats and raisins.
For each cookie, spread 2 tablespoons batter on ungreased cookie sheet to 3 inch circle. Bake in 325 degree oven 15-18 minutes or until brown around edges. Let cool about 2 minutes; run spatula under cookie to loosen. Remove and cool completely on wire rack. Store in tightly covered container. Yield: Makes 32 cookies.
Note: I found by using 1 tablespoon mixture will make a smaller cookie. 2 makes a very large cookie.
HEALTHY COOKIES
1 c. flour
1/2 tsp. soda
1 1/2 c. uncooked oats
1 tsp. cinnamon
2 egg whites, slightly beaten
1 c. brown sugar
1/3 c. oil
1/2 c. skim milk
1 tsp. vanilla
1 c. raisins
1 c. grated carrots, (or try apple or zucchini)
1 c. nuts (optional)
Mix dry ingredients. Add oats. Mix egg whites, brown sugar, oil, milk, vanilla, raisins and carrots. Add to the flour mixture. Drop by spoon onto cookie sheet. Bake at 375 degrees for about 15 minutes.
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