Oatmeal Walnut Crisps
We love cookies during the holidays! It’s hard to find a healthy option, but this recipe from Tufts University Health & Nutrition Letter delivers. These cookies are made with whole grains, contain minimal saturated fat and have only 50 calories per cookie.
- ¾ cup old-fashioned rolled oats
- ¼ cup white whole wheat flour or whole wheat pastry flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 large egg whites
- 1/3 cup packed light brown sugar
- ¼ cup canola oil
- 1 teaspoon vanilla
- 1/3 cup walnuts, chopped fine 1oz. bittersweet chocolate (60-70% cacao) or 2 Tablespoons chocolate chips, melted (optional)
- Position rack in center of the oven; preheat to 400 degrees. Line 2 baking sheets with parchment paper.
- Whisk oats, flour, cinnamon and salt in medium bowl. Whisk egg whites, sugar, oil and vanilla in large bowl. Add oat mixture; mix with rubber spatula until blended. Stir in walnuts.
- Drop batter by rounded teaspoonfuls, spacing mounds 4 inches apart, on prepared baking sheets. Use the back of a spoon to spread batter into 2- 2 1/2 inch rounds. Bake, one sheet at a time, until edges are just starting to turn golden, 6 to 8 minutes. Do not over-bake. Immediately slide a metal spatula under each cookie to loosen, then transfer to wire rack to cool. Continue until all the batter is used. Make sure that baking sheets are cool before spooning batter onto them.
- Store cookies in an airtight container. If cookies become soft, you can recrisp them in a 350 degree oven for 5 to 8 minutes.
- If desired, drizzle cookies with chocolate. Place in refrigerator for a few minutes to set the chocolate.
Yield: about 30 cookies
Per cookie: Calories: 45 (50 with chocolate) Total fat: 3g (3.5 with chocolate), Saturated fat: 0g, Cholesterol 0mg, Sodium 15mg, Carbohydrates 5g, Fiber less than 1g, Protein 1g.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. Do not spread batter. Bake 8 – 10 minutes. Yield: about 12 cookies.
Per cookie: Calories: 120 (130 with chocolate) Total fat: 7g (8g with chocolate), Saturated fat: 0.5g (1g with chocolate), Cholesterol: 0mg, Sodium 45mg, Carbohydrates 11g (13g with chocolate), Fiber: 1g, Protein: 2g.
Source: Tufts University Health & Nutrition Letter, December 2011.
Lisa Farmer, Nutrition Coordinator, YMCA of Greater KC, Cooking with Lisa