Oatmeal Cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Course: Breakfast, Dessert, Snack

Author: Heather Nicholds

These low fat oatmeal cookies are oil free, and can actually easily be made virtually fat free as well by leaving out the coconut. This is a special treat for you and for me.

Ingredients

2 Tbsp nut/seed butter, (nut-free use sunflower seed butter or tahini)
1/2 cup applesauce
1 tsp apple cider vinegar
1/4 cup unrefined sugar
pinch sea salt
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp almond extract, optional
1 tsp flaxseed, ground, or chia or psyllium husk
3/4 cup whole grain flour, (can grind oats in blender or coffee grinder)
1 1/2 cups rolled oats

Instructions

Preheat oven to 375F.
In a large mixing bowl, whisk together the nut/seed butter, vinegar and applesauce until it’s smooth and creamy. Stir in the sugar, salt, baking soda and almond extract.
Mix the flax, chia or psyllium with 3 Tbsp water separately, then add to the wet mixture.
Stir in the flour and oats until they’re just mixed, don’t over mix.
Fold in the mix-in of your choice gently.
Spoon the cookies onto a lined (parchment or silicone mat) sheet, and put in the oven to bake for 10-15 min, or until the tops are golden brown.

Notes

Mix Ins:
• Sesame seeds and carob chips
• Cinnamon and raisins
• 1/4 cup cocoa/carob powder (leave out equal measure flour) & coconut
• Walnuts, cranberries, dark chocolate, cinnamon and nutmeg (mix the spices in with the wet)

Nutrition