Nothing says home better than oatmeal cookies. This dough can be mixed in one bowl. You can add your favorite dried fruits or chopped nuts, or change the spice to ginger or cinnamon.
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¼ cup whole wheat pastry flour
⅓ cup unbleached all-purpose flour
½ cup quick rolled oats (lightly toasted until fragrant in a 350º oven, about five minutes.)
⅓ cup packed brown sugar blend* (*a fairly new product that includes regular brown sugar and sugar substitute)
¼ cup egg substitute
½ teaspoon pure vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 tablespoons trans-free margarine
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat® liner or coat a nonstick sheet with cooking spray.
- Combine all ingredients in a bowl along with 2 tablespoons water and blend with a fork until incorporated. The dough will be stiff.
- Using a teaspoon measure, place rounded nuggets of dough on the prepared baking sheet.
- Bake for 15 minutes, or until the bottoms are browned and the nuggets are set. Cool on a wire rack. Store in an airtight container.
Nutritional information (per serving)
Makes 2½ dozen cookies or 15 servings
One serving: 2 cookies
Total Fat: 1 g
Saturated Fat: 0 g
Protein: 1 g
Carbohydrates: 10 g
Dietary Fiber: 0 g
Cholesterol: 0 mg
Sodium: 95 mg
Potassium: 25 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)