¼ cup whole wheat pastry flour
⅓ cup unbleached all-purpose flour
½ cup quick rolled oats (lightly toasted until fragrant in a 350º oven, about five minutes.)
⅓ cup packed brown sugar blend* (*a fairly new product that includes regular brown sugar and sugar substitute)
¼ cup egg substitute
½ teaspoon pure vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 tablespoons trans-free margarine
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat® liner or coat a nonstick sheet with cooking spray.
- Combine all ingredients in a bowl along with 2 tablespoons water and blend with a fork until incorporated. The dough will be stiff.
- Using a teaspoon measure, place rounded nuggets of dough on the prepared baking sheet.
- Bake for 15 minutes, or until the bottoms are browned and the nuggets are set. Cool on a wire rack. Store in an airtight container.
Nutritional information (per serving)
Makes 2½ dozen cookies or 15 servings
One serving: 2 cookies
Total Fat: 1 g
Saturated Fat: 0 g
Protein: 1 g
Carbohydrates: 10 g
Dietary Fiber: 0 g
Cholesterol: 0 mg
Sodium: 95 mg
Potassium: 25 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)
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