I’m posting this a week early since I’ll be away from my kitchen next week and am busy packing and cleaning the rest of my evenings home :)
This time around, since I’d made these before, I veered from the original recipe. I think Ellie’s recipe has a great taste and crunch, but for me they are too caloric with little satiety. I decided to boost the amount of oats, drastically reduce the oil and sugar and remove the walnuts. I was very happy with how these turned out and I was able to get about 30 small cookies at just over 50 calories each.
This rendition satisfies my cookie craving and doesn’t leave me feeling the least bit guilty. It doesn’t hurt that I can have warm cookie, hot from the oven in about 15 minutes either! I plan on keeping this recipe handy as my “go-to” cookie.
- 1/2 cup whole wheat flour
- 1 cup oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp ground flaxseed meal
- 1/4 cup honey or agave nectar
- 1/2 tsp vanilla extract
- 1 tbsp canola oil
- 1 cup apple sauce
- 1/2 cup mixture of dried blueberries and cranberries
Preheat oven to 350*F.
Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
Use a tablespoon to portion cookies on a greased baking sheet, approximately 1 inch apart.
Bake cookies for 10-12 minutes.
I'm also entering these little gems in this weeks Blogger Secret Ingredient (BSI) contest, which is blueberries!