Here is another great recipe for a low calorie/low carb treat! I made this recipe last year and still love making these cookies. The recipe uses Nutri Blend flour, which increases the fibre content (in turn lowing the carb count), and Windsor Half Salt, which lowers the sodium content too! Hope you enjoy!
Chocolate Cranberry Oatmeal Cookies
Makes: 40 Cookies
Prep time: 15 min. Cook time: 15 min.
• 3/4 cup Nutri Flour blend (Robin Hood)
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/4 tsp nutmeg, ground
• 1/2 tsp Windsor Half Salt TM
• 3/4 cup Margarine, canola
• 1/2 cup sugar, granulated
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 1/2 cup oatmeal
• 1/2 cup dried cranberries
1. Preheat oven to 350ºF.
2. Combine flour, cocoa, baking soda, cinnamon, ginger, nutmeg and salt together in a small bowl; set aside.
3. Place margarine into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer.
4. Slowly pour granulated sugar in an even stream into margarine and mix on high speed until fluffy, about 3 minutes.
5. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
6. Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
7. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cranberries.
8. Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
9. Bake for 10 to 15 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
Yields about 1 cookie per serving. Nutrition Information (per 1 cookie/27 grams):
Calories: 110, Fat: 4.5g, Sodium; 80mg, Carbohydrate: 16g, Fibre 1 g, Sugar 8g, Protein 2 g.
Substitute products used: