Skip the guilt with these whole grain oatmeal cookies packed with chewy currants and crunchy pecans.
It’s not often you’ll find me in the kitchen baking, that is unless I’m craving oatmeal cookies. In fact, you’ll find an embarrassing collection of oatmeal cookies here at Mother Rimmy’s, and that’s because there is an endless variety of ways I can make them.
The original inspiration for all my cookie recipes came from Dr. Cookie’s cookbook. I discovered Dr. Cookie back in my Weight Watchers days, and he’s been my resource for lower calorie baking ever since.
The version of oatmeal cookies you see above was my attempt to get my darling nephew to eat something besides frozen waffles, so I packed butternut squash, raisins, and apples into the batter.
As I said, you can add all kinds of ingredients to this type of cookie and they’ll come out lick the spatula delicious every time.
Most often I’ll add apples to my oats, simply because I often have one or two that aren’t prime time for eating, but perfect for baking.
These cookies contain raisins and pepitas, but walnuts, almonds, and peanuts have been known to make an appearance on occasion too.
Since I had a box of currants in the pantry, I swapped out the classic raisin for currants. Most of my cookie recipes are lower in refined sugar, so the addition of dried fruits like raisins, currants, apricots and cherries add texture and sweetness.
Truthfully, I don’t feel I’ve fallen off the healthy eating wagon indulging in these oatmeal cookies for breakfast. I always use whole wheat pastry flour, healthy fats like coconut oil and nuts, and fruit of some kind.
They definitely make a delightful addition to my energizing cup of coffee in the morning!
I’m changing the subject for a minute here, to remind you that on Monday I announced that I’m sharing my recipes with StockUp, a company that developed an app for iOS and Android that will find items like currants at your local grocery stores.
Sounds like a good idea to me!
Anyway, speaking of work, it’s time to head out, so I’ll leave you with these oatmeal cookie recipes. Be sure and let me know if you give them a try, and what tasty items you add to your mixing bowl.
Oatmeal Cookies with Currents and Pecans
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1/4 cup coconut oil
- 1 1/4 cups unsweetened applesauce
- 1 large egg
- 1 large egg whites
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups whole wheat pastry flour
- 2 1/2 cups oats
- 1/2 cup dried currants
- 1/2 cup pecans, finely chopped
- Preheat oven to 350 degrees and spray a non-stick cookie sheet with cooking spray. Continue to spray the cookie sheet in-between batches.
- Melt coconut oil in a microwave safe bowl for 30 seconds. Combine coconut oil, unsweetened applesauce, eggs, brown sugar, sugar and vanilla in large bowl until smooth.
- Add cinnamon, baking powder, baking soda, flour and oats and mix together well.
- Fold in currents and pecans.
- Using a small ice cream scoop, place dough on the cookie sheet in three, evenly spaced rows. Bake for 12 - 16 minutes until no longer doughy in the middle. (Low fat cookies don't usually brown a lot, so they should be cooked after 16 minutes.
Food energy: 137kcal
Weight WatchersPlus Points 4
Saturated fatty acids: 1.99g
Monounsaturated fatty acids: 1.15g
Polyunsaturated fatty acids: 0.78g
Total fat: 3.92g
Calories from fat: 35
Carbohydrate, by difference: 23.70g
Total dietary fiber: 2.35g
Total lipid (fat): 4.30g
Total sugars: 8.66g
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