Today I made up some low fat VEGAN oatmeal cookies, I find these to be a wonderful way to treat yourself and not throw off your hard work for the week. Donna who is by no means vegan is my tester for most of my recipes, sometimes to her delight sometimes not so much, but gives these cookies a 9 on a scale of 1-10. These cookies are as easy to make as they are delicious to eat.
What you need:
1 Cup Whole Wheat Pastry Flower
1 Cup Rolled oats but not the instant kind
1/2 teaspns baking powder
1/2 teaspns cinnamon
1/4 teaspns nutmeg
1/2 Cup molasses
4 Tblspns corn oil
2 Tblspns water
1 1/2 teaspns vanilla
1/2 Cup walnuts coarsely chopped
1/2 Cup raisins
Preheat your oven to 350 degrees
Place the flower, oats, baking powder, cinnamon and nutmeg in a mixing bowl and stir together and set aside.
In a small bowl mix the molasses, oil, water and vanilla together. I like to put the oil in first so the mixture comes out of the bowl easier. Oh and don't forget the water the first time I made these I forgot and while they will come out ok, and have the same flavor they will be dryer. The water is going to make these cookies retain their moisture.
Once all the wet ingredients are mixed together well add to your dry ingredients and mix well, add the nuts and raisins and incorporate throughout. I tried these a number of ways the first time I spooned out a heaping teaspoon of mixture and made flat disks, I have also spooned out a tablespoon and made balls and even placed all the mixture onto wax paper and made a roll then cut out disks. Whatever you go with make all the cookies even so your cooking time is even. I would say start with no more than a tablespoon of mixture and cook for 10-12 minuets or until lightly browned but still moist.
Remove from the oven and place on a cooling rack, you can keep for up to a week in the pantery.
Bon Appetite!
Nutrition Facts Low Fat Vegan Oatmeal Cookies | ||
| 20 Servings | ||
 | ||
Amount Per Serving | ||
| ||
| Calories | 116.9 | |
| ||
| Total Fat | 5.2 g | |
| ||
| Saturated Fat | 0.6 g | |
| ||
| Polyunsaturated Fat | 3.0 g | |
| ||
| Monounsaturated Fat | 1.1 g | |
| ||
| Cholesterol | 0.0 mg | |
| ||
| Sodium | 15.9 mg | |
| ||
| Potassium | 165.2 mg | |
| ||
| Total Carbohydrate | 17.1 g | |
| ||
| Dietary Fiber | 1.5 g | |
| ||
| Sugars | 7.2 g | |
| ||
| Protein | 1.9 g | |
| ||
| Vitamin A | 0.0 % |
| |
| Vitamin B-12 | 0.0 % |
| |
| Vitamin B-6 | 4.1 % |
| |
| Vitamin C | 0.3 % |
| |
| Vitamin D | 0.0 % |
| |
| Vitamin E | 3.4 % |
| |
| Calcium | 2.9 % |
| |
| Copper | 5.1 % |
| |
| Folate | 0.8 % |
| |
| Iron | 4.3 % |
| |
| Magnesium | 6.5 % |
| |
| Manganese | 12.6 % |
| |
| Niacin | 0.9 % |
| |
| Pantothenic Acid | 0.8 % |
| |
| Phosphorus | 2.0 % |
| |
| Riboflavin | 0.7 % |
| |
| Selenium | 2.3 % |
| |
| Thiamin | 2.4 % |
| |
| Zinc | 0.9 % |
| |
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Found a new recipe for you to try:
ReplyDeleteVegan Thin Mints Recipe
Wafer Cookies
1 ¼ cup all-purpose flour
1 cup sugar
½ cup cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
¾ cup vegan margarine
3 tablespoons nondairy milk (I use almond, rice, or soy)
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
Chocolate Coating
(Double this recipe for chocolate coating if you are baking off all of the dough.)
2 cups dairy-free semi-sweet chocolate
1 tablespoon vegan margarine
½ teaspoon peppermint extract
Wafer Cookies
In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add margarine, milk, vanilla, and mint extract. Pulse a few times until mixture comes together. Transfer mixture to a large bowl and knead with your hands in the bowl for one minute. Chill the dough in the refrigerator for 1 hour.
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes. Let cool completely.
Chocolate Coating
Melt chocolate chips and margarine over a double boiler or in the microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator.