Post by Idaho Linda on Apr 27, 2014 17:01:18 GMT -5
Hey, pretty darned healthy. Don't get real carried away with careful measuring, because I sure didn't.
Apple, Sunflower Seed and Oatmeal Healthy Cookies
Beat together:
1 cup Smart Balance “butter” softened
½ cup brown sugar
¼ cup white sugar
¼ cup molasses
1 cup unsweetened applesauce
2 eggs
1 tsp vanilla
2 TBSP (or to taste) Pumpkin Pie Spice
While still under the mixer, add and mix in:
2 cups whole grain flour (I used hard white)
1 tsp salt
1 tsp baking soda
Remove from mixer and stir in:
2 cups raw, unsalted sunflower seeds
3 cups of raw rolled oats (you will need 6 or more cups of oats before you are done)
1 or 2 chopped up firm apples, like a Granny Smith. You want to get apple chunks in your cookies
Optional: You can add craisins, raisins, or other fruit to taste.
Stir all this together and then keep adding oats until the batter is stiff enough to drop onto a cookie sheet. Make an attempt to consolidate the different ingredients closely together. It would be perfect if you could actually roll the batter into a ball, but it probably isn’t going to happen.
Bake at 350 for about 15 minutes—depending upon how big you made the cookies.
Keep these in a freezer bag in the freezer. They are not full of fat, so they will dry out quickly on the counter.
Apple, Sunflower Seed and Oatmeal Healthy Cookies
Beat together:
1 cup Smart Balance “butter” softened
½ cup brown sugar
¼ cup white sugar
¼ cup molasses
1 cup unsweetened applesauce
2 eggs
1 tsp vanilla
2 TBSP (or to taste) Pumpkin Pie Spice
While still under the mixer, add and mix in:
2 cups whole grain flour (I used hard white)
1 tsp salt
1 tsp baking soda
Remove from mixer and stir in:
2 cups raw, unsalted sunflower seeds
3 cups of raw rolled oats (you will need 6 or more cups of oats before you are done)
1 or 2 chopped up firm apples, like a Granny Smith. You want to get apple chunks in your cookies
Optional: You can add craisins, raisins, or other fruit to taste.
Stir all this together and then keep adding oats until the batter is stiff enough to drop onto a cookie sheet. Make an attempt to consolidate the different ingredients closely together. It would be perfect if you could actually roll the batter into a ball, but it probably isn’t going to happen.
Bake at 350 for about 15 minutes—depending upon how big you made the cookies.
Keep these in a freezer bag in the freezer. They are not full of fat, so they will dry out quickly on the counter.