A healthier oatmeal cookie that’s lower in fat and calories and totally terrific!
I have an amazing son, and he has an equally amazing girlfriend. We all think our children are wonderful, and that’s how it should be. What makes my son, Jason, amazing is that he just finished grad school, and is now the head football coach at a local high school. He’s living his life long dream.
What makes his girlfriend amazing is that she is a young professional, foodie, and very supportive girlfriend even though my son’s time is often consumed with football. Yesterday she hosted a bake sale party to benefit the Interlake Saints football team. She’s a terrific baker, unlike me.
Nevertheless, I did my best and cracked open my Dr. Cookie cookbook to hunt down an oatmeal cookie recipe. After all, if I was going to bake cookies they were going to be my favorite – oatmeal.
I won’t try to convince you that low-fat cookies can compete with their counterparts loaded with sweet, creamy butter. Still, these were pretty good, and make a great breakfast cookie. Dr. Cookie uses dates in his recipe. I opted for crunchy walnuts and a combination of sweet raisins and cranberries. Definitely worth the few extra calories. They make up for the lack of added fat, giving the cookies a chewier texture.
Happy baking! Go Saints!
Serves 48 Cookies
- 4 large egg whites
- 1 cup brown sugar, packed
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla
- 2 cups flour
- 2 cups oatmeal
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¾ cup walnuts, chopped
- ½ cup raisins
- ½ cup dried cranberries
- Preheat oven to 350.
- In a large bowl thoroughly mix egg whites, sugar, applesauce and vanilla. Add flour, oats, baking soda, and cinnamon and stir to combine.
- Fold in walnuts, raisins and dried cranberries.
- Drop by teaspoonfuls onto a cookie sheet 2" apart.
- Bake for 8 - 10 minutes until a toothpick inserted in the cookie comes out clean.
Total Fat: 1.26g
Total Carbs: 13.27g
Dietary Fiber: 0.80g
Old Weight Watchers Points 1