Oat Cookies
Oat Mixture:
1 c Soy yogurt
1 c Unsweetened applesauce
2 c Turbinado sugar; up to 3 c
2 ts Vanilla
1 c Rolled oats
2 c Rolled oats; process in food processor to coarse flour
Dough Mixture:
1 c Unbleached flour
1 1/2 tb Baking powder
1 1/2 tb Baking soda
1 ts Salt
2 tb Ener-g egg replacer
Inspired by the sudden appearance of Obie's cookies in my HFS, but
finding them way too sweet, I made my own reduced-fat cookies last
night. If you put in dried fruit instead of choc chips (bad me) they
might almost be 'fat free'.
They are still sugar bombs, but I guess the essence of cookies is
that the sugar browns and makes them crispy, so I was afraid to
reduce the amount too much. This is adapted from my mom's chocolate
chip cookie recipe.
Mix oat mixture well.
Sift together dough mixture and add to the oat mixture. The baking
soda should react somewhat, making the mass fluffy and easy to stir.
Add more flour until a cookie dough texture is reached. I had to use
approximately 2-3/4 c total.
Add chips or fruit or whatever. Shape into balls and bake at 375°F
until browned. They do brown, they don't melt around the edges in
that weird way that bad cookies do, and were considered entirely
successful.
From: Cynthia Gibas <
[email protected]>
Date: Fri, 10 Mar 95 09:25:46 CST
