Guilt Free Oatmeal Cookies Recipes

GUILT FREE OATMEAL CRANBERRY COOKIES

Guilt Free Oatmeal Cranberry Cookies image

Make and share this Guilt Free Oatmeal Cranberry Cookies recipe from Food.com.

Provided by gbdweb

Categories Drop Cookies

Time 23m

Yield 30 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried cranberries (recommended -- Craisins)
1/4 cup water
1/3 cup Egg Beaters egg substitute
1 tablespoon molasses
1 cup sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 1/2 cups quick-cooking oats
1/2 cup nonfat dry milk powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

In a medium bowl, combine the raisins, water, egg whites, and molasses.
Stir until well mixed.
Add the sugar, brown sugar, and vanilla.
Stir to combine.
In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
Mix well.
Slowly add the flour mixture to the raisin mixture.
Stir in oats.
place on parchment paper.
Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
Remove cookies .
allow them to cool.

Nutrition Facts : Calories 104.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 50.7, Carbohydrate 23.4, Fiber 1.4, Sugar 15.4, Protein 2.4

GLUTEN-FREE OATMEAL COOKIES

Gluten-Free Oatmeal Cookies image

Unlike many other oatmeal cookie recipes with refined sugars and flours, you won't find any of that nonsense here. Just old-fashioned oats, maple syrup, and loads of fiber. Oh yeah, and dark chocolate chips, which by the way are little antioxidant powerhouses. Scrumptious and entirely guilt free! Adding gluten-free brewer's yeast to this recipe makes for a great, nutrient-dense lactation cookie for new, nursing moms. Omit for a more classic oatmeal cookie. Store in an airtight container at room temperature, or freeze.

Provided by Edible Times

Time 35m

Yield 18

Number Of Ingredients 13

Ingredients

2 cups gluten-free oats
½ cup oat flour
3 tablespoons gluten-free brewer's yeast
2 tablespoons ground flaxseed meal
2 tablespoons psyllium husk powder
2 teaspoons ground cinnamon
1 cup coconut oil
¼ cup maple syrup
2 tablespoons unsulfured molasses
2 large eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 ½ cups dark chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 23.5 g, Cholesterol 20.7 mg, Fat 17.6 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 13.6 g, Sodium 119.4 mg, Sugar 8.7 g