Guilt Free Oatmeal Cookies Food

GUILT FREE OATMEAL COOKIES

Steps:

• preheat oven to 375.
• mix applesauce and add sugar gradually.
• add eggs, milk and vanilla. beat well.
• add flour, salt and soda.
• stir in remaining ingredients.
• Drop by rounded tablespoons onto a greased cookie sheet (i prefer parchment paper).
• bake for 13 minutes.
• cool on pan then transfer to rack.

GUILT FREE OATMEAL CRANBERRY COOKIES

Steps:

• In a medium bowl, combine the raisins, water, egg whites, and molasses.
• Stir until well mixed.
• Add the sugar, brown sugar, and vanilla.
• Stir to combine.
• In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
• Mix well.
• Slowly add the flour mixture to the raisin mixture.
• Stir in oats.
• place on parchment paper.
• Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
• Remove cookies .
• allow them to cool.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
• Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
• Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
• Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
• Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

GUILT FREE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven 350 degrees F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, mix together the oats, flour, baking soda, coconut, cinnamon and chips.
• In a small bowl, whisk together yogurt, agave nectar, applesauce, and vanilla extract.
• Make a well in the center of the dry mixture and pour in the wet mixture. Fold in just until mixed, do not over mix.
• Take a small 1-inch ice cream scoop or a teaspoon and drop the balls on a cookie sheet about 1-inch apart. Flatten the balls with the back of a fork. Bake for 10 minutes or till the tops are lightly brown.
• Remove from oven and let cool for 1 minute and transfer to cooling rack. Makes 20 cookies.