Baker's Corner : Low Fat Oatmeal Cookies

by Ruby

Bismillah

 For this month, I have decided to try out something healthy and low fat, but still (surprisingly) delicious. These oatmeal cookies will change your mind about healthy eating, as you will see. Healthy eating does not have to be difficult or boring. Oatmeal cookies are not always the healthy choice due to their butter and egg content, but with this recipe, they can be. This recipe cuts down on both the butter and eggs. It adds applesauce, which gives the cookies a moist texture. There is also a higher ratio of oatmeal to flour. Another bonus is that they take only about 10 minutes to bake!

Feel free to make these cookies even more nutritious by adding raisins or dried cranberries, or even nuts like sliced almonds or chopped walnuts! If not, you can always indulge by mixing in chocolate chips too. In my cookies, I added in 1/4 cup of dried cranberries and 1/4 cup of sliced almonds. The recipe is simple to follow, so please enjoy baking and eating them!

Low Fat Oatmeal Cookie Recipe adapted from Slashfoods.com
Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/4 cup dried cranberries (optional)
1/4 cup sliced almonds (optional) 

Directions

1) Preheat oven to 375°F and line a baking sheet with parchment paper (or grease with cooking spray).
2) Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in a bowl
3) Cream brown and white sugars with the butter. Mix in the egg and extract.
4) Stir in oats and the flour mixture.
5) Add cranberries, nuts, or even chocolate chips!
6) Drop cookie dough in tablespoon sized drops, about half an inch away from each other onto the lined baking sheets.
7) Bake for 9-12 minutes. The cookies will not be perfectly browned because of the lack of butter, but they should be lightly golden brown on the edges and bottom. Wait a few minutes before removing from the sheets.
8) After baking, cool completely and enjoy!

These cookies will store best in an air-tight container for 1-2 weeks.

I'd love to hear your views on this recipe! Please share with me by posting in comments section below :)

Posted in: Cooking,Ruby,Women,Writers