These low fat oatmeal cookies are oil free, and can actually easily be made virtually fat free as well by leaving out the coconut.
When we arrived in our room in Kotor, Montenegro - that turned out to be an apartment shared with just one other couple - there was unrefined cane sugar waiting for me in the cupboard. I took this as a sign that I had to make some cookies.
With an oven, rolled oats and whole wheat flour, everything was working in my favor. I also used raisins, cinnamon and shredded coconut, but you could add whatever combination of goodies you like.
I used a technique I use for muffins and cookies that does not use any oil, since I still don't want to lug any around with me on our travels. It's actually a good excuse to stick to whole food methods, which I much prefer.
Remember that with this technique, since different kinds of rolled oats absorb different amounts of water, you might wind up with a batter mixture that is either too wet or too dry. I've added the measurements that work for me, but you can do it slowly and just adjust as you go.
Oatmeal cookies make a delicious treat to take with you, especially when you head out hiking, sightseeing, or just curled up with a good book at home.
Prep time: 10 min. Cooking time: 15-20 min. Time from start to eating: 25-30 min. Makes 12 small cookies.
Low Fat Oatmeal Cookies Ingredients
2 cups rolled oats
1 cup hot water
1 tsp cinnamon/nutmeg/allspice mix
1 cup flour
1/4 cup raisins
1/4 cup unsweetened shredded coconut
1/4 cup unrefined sugar
pinch of salt
Low Fat Oatmeal Cookies Directions
1. Preheat the oven to 350 degrees F. In a large bowl, mix together 1 cup of the rolled oats with the water. Add the cinnamon mix and then stir to combine. Leave this for a few minutes for the oats to absorb the water.
2. Next, add in the rest of the ingredients and then stir them in gently. Add more oats or water as necessary to obtain the cookie batter consistency.
3. Spoon out onto a baking tray lined with parchment, and put in the oven for 15-20 minutes, until they are just starting to brown around the outside.
4. Pull them out, let them cool for a minute, then transfer them to a cooling rack to cool fully, if you can leave them that long.
When we arrived in our room in Kotor, Montenegro - that turned out to be an apartment shared with just one other couple - there was unrefined cane sugar waiting for me in the cupboard. I took this as a sign that I had to make some cookies.
With an oven, rolled oats and whole wheat flour, everything was working in my favor. I also used raisins, cinnamon and shredded coconut, but you could add whatever combination of goodies you like.
I used a technique I use for muffins and cookies that does not use any oil, since I still don't want to lug any around with me on our travels. It's actually a good excuse to stick to whole food methods, which I much prefer.
Remember that with this technique, since different kinds of rolled oats absorb different amounts of water, you might wind up with a batter mixture that is either too wet or too dry. I've added the measurements that work for me, but you can do it slowly and just adjust as you go.
Oatmeal cookies make a delicious treat to take with you, especially when you head out hiking, sightseeing, or just curled up with a good book at home.
Prep time: 10 min. Cooking time: 15-20 min. Time from start to eating: 25-30 min. Makes 12 small cookies.
Low Fat Oatmeal Cookies Ingredients
2 cups rolled oats
1 cup hot water
1 tsp cinnamon/nutmeg/allspice mix
1 cup flour
1/4 cup raisins
1/4 cup unsweetened shredded coconut
1/4 cup unrefined sugar
pinch of salt
Low Fat Oatmeal Cookies Directions
1. Preheat the oven to 350 degrees F. In a large bowl, mix together 1 cup of the rolled oats with the water. Add the cinnamon mix and then stir to combine. Leave this for a few minutes for the oats to absorb the water.
2. Next, add in the rest of the ingredients and then stir them in gently. Add more oats or water as necessary to obtain the cookie batter consistency.
3. Spoon out onto a baking tray lined with parchment, and put in the oven for 15-20 minutes, until they are just starting to brown around the outside.
4. Pull them out, let them cool for a minute, then transfer them to a cooling rack to cool fully, if you can leave them that long.
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