Serves - 15-20 / Serving - 2 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup firmly packed brown sugar [used Splenda brown sugar - did not firmly pack]
Egg substitute equivalent to 1 egg
3 Tblspn vegetable oil
1-1/4 cups quick-cooking or regular rolled oats
1/2 cup wheat germ
1. Preheat oven 350ºF.
2. In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg. Set side.
3. In a large bowl, combine brown sugar, egg substitute, and vegetable oil. Stir until well combined. Stir in flour mixture, oats, and wheat germ.
4. Drop dough by tablespoons about 1 inch apart on a baking sheet. Flatten slightly to a 2-inch diameter with your hand or the bottom of a glass. Bake 10 minutes or until light brown. Cool on wire racks. Store cooled cookies in an airtight container for one week or in the freezer for several weeks.
Exchange - [information not listed]
Calories - 116 Sodium - 74mg
Calories from Fat - 32 Total Carbs - 18g w/net carbs - 16.8g
Total Fat - 4g Dietary Fiber - 1.2g
Saturated Fat - 1g Sugar - 6.4g
Polyunsat Fat - 2g Protein - 3g
Monounsat Fat - 1g
Cholesterol - 0g
Source: American Heart Association Quick & Easy Cookbook by the American Heart Association
- I will definitely go with 1/4 cup Splenda brown sugar next time. They are very sweet. Since you only need to use half the amount of Splenda to regular sugar, the nutritional analysis that I ran with the 1/4 cup Splenda resulted in only had good points about the recipe (very high in manganese and high in selenium).
- Line your cookie sheets with parchment paper. You can keep using the same sheets to bake all the cookies and then just throw away. Best part, no cookie sheets to wash.
- At first I tried using a glass to flatten the dough, but kept having to peel them off the glass, so I ended up using my palm.
- Either way, if you have a picky eater - they will never be able to tell that you used whole wheat flour or wheat germ in the recipe.