Home » Oatmeal Cookies
Oatmeal Cookies
From EatingWell: September/October 1992
Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.
3 dozen cookies
Active Time:
Total Time:
Ingredients
- 1 cup packed brown sugar
- 3/4 cup unsweetened applesauce
- 1 large egg white, lightly beaten
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 1 cup raisins
- 2 cups rolled oats
- 1 cup sifted cake flour
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preparation
- Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
- Whisk together sugar, applesauce, egg white, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together oats, cake flour, whole-wheat flour, baking soda, cinnamon and salt in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until blended.
- Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition
Per cookie: 89 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 18 g carbohydrates; 2 g protein; 1 g fiber; 72 mg sodium; 90 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
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Recipe Categories
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Preparation/ Technique
- Bake
- Ethnic/Regional
- American
- Servings
- 8 or more
- Type of Dish
- Snack
- Desserts, other
- Baked Goods, bars & cookies
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Style/Theme
- Vegetarian
- Makeover
- Kid-friendly
- Holiday
- Super Bowl
- Memorial Day
- Labor Day
- July 4th
- Publication
- September/October 1992
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