I decided I wanted to come up with a healthier oatmeal cookie. This is what I came up with. They were really good I think and would lend well to many different additions(white chocolate and cranberries etc). I added raisins, chocolate chunks, and coconut but feel free to play around. These are also vegan as well.
Ingredients
Makes 2 dozen cookies- 1/2 cup evaporated cane juice (or granulated sugar)
- 1/2 cup packed light brown sugar
- 1/3 cup prune puree (Put 6-8 pitted prunes in food processor and add 3-4 tables spoons hot water. Pulse until pureed.)*
- 1/4 cup water
- 2 tablespoons almond milk (I used unsweetened vanilla)
- 3/4 cups all-purpose flower
- 1/2-3/4 cups whole wheat pastry flour (use more or less depending on how wet the mix is)**
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups rolled oats
- 4 oz chopped semi-sweet chocolate (I used Baker's brand. Does not have milk or milk fat)
- 1/2 cup shredded coconut
Directions
Preheat oven to 375 degrees F. Coat baking sheets with vegetable cooking spray. In large bowl, whisk together sugars, prune puree, water, almond milk, and vanilla until well mixed, about 1 minute. In medium bowl, combine flour, spice, baking soda, and salt; stir into sugar mixture until well blended. Stir in oats, raisins, chocolate, and coconut. Drop by spoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 12 minutes or until edges start to brown. Remove from baking sheets to wire rack to cool completely.* you could use prune baby food or Sunsweet makes a product called Fat Replacer Bear Fruit that is a mix of prunes and apples that you can find in the baking isle by the oils.
** I think it is best to add the all-purpose flour first then mix all the ingredients and then add the WW flour a little at a time to get the desired "wetness". A wetter mix will make cookies that flatten out and are chewy. A dryer mix will create a cookies that stays in a ball shape and is more dense.
No comments:
Post a Comment