By Heather Nauta
This is a special treat for you and for me. Well, for Phil too if
I let him have some...
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.
Keep in mind that with this technique, because different styles of
rolled oats will absorb different amounts of water you may wind up with a
batter that is either too wet or too dry. I've listed measurements that work
for me, but go slowly and adjust as you go.
They make a great treat to take with you when you head out
sightseeing, hiking, or just curled up at home with a good book.
Prep time: 10 min. Cooking time: 15-20 min.
Time from start to eating: 25-30 min.
Makes 12 small cookies.
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
¼ cup raisins
¼ cup unsweetened shredded coconut
¼ cup unrefined sugar
pinch salt
2 cups rolled oats
1 cup hot water
1 tsp cinnamon/nutmeg/allspice mix
1 cup flour
¼ cup raisins
¼ cup unsweetened shredded coconut
¼ cup unrefined sugar
pinch salt
Low Fat Oatmeal Cookies Directions
1. Preheat the oven to 350 degrees F. Mix together 1 cup of the
rolled oats with the water in a large bowl. Add the cinnamon, stir to combine
and leave this for a few minutes, so that the oats absorb the water.
2. Next, pour in the rest of the ingredients. Stir them in gently,
and add more water or oats as necessary to get to a 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. I hope you
enjoy these low fat oatmeal cookies, the latest of my healthy vegan recipes.
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