Low Fat Apple Pecan Oatmeal Cookies Recipes

APPLE OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside.
• Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until fully combined. Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chopped apple until fully incorporated into the cookie dough.
• Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
• Bake for 12 to 15 minutes or until the tops of the cookies are set.
• Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

LOW FAT APPLE-PECAN OATMEAL COOKIES

Steps:

• Mix together oats, milk, chopped apple, and pecans in a bowl and set aside.
• Mix together brown sugar, egg whites, applesauce, and vanilla in a large mixing bowl.
• Add flour, baking soda, salt, and apple pie spice and stir well to combine.
• Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal).
• Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
• Bake at 350 degrees for 12 minutes.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

APPLE OATMEAL PECAN COOKIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line your cookie sheet with Parchment Paper.
• 3. Mix together all dry ingredients.
• 4. Add all of the wet ingredients to the dry mixture and mix well. I use my kitchen aid for this.
• 5. Now add in the Pecans and Oatmeal. Mix well.
• 6. Don't worry if dough seems a bit stiff and perhaps even crumbly.
• 7. Now add in the Diced Apples and Raisins. Mix well.
• 8. **This is very important, refrigerate for at least 2 hours. This is important as this allows flavors of the cinnamon, nutmeg, oats and apples to blend. Worth the wait. You won't be disappointed.
• 9. Drop by small tsp (I use a small ice cream scoop with a release) onto lined cookie sheet. Then very lightly and flatten the dough. Not much. Just enough so you don't have a raised/pointed top. That way the cookie will bake evenly.
• 10. Bake for 9-15 minutes (depending upon oven)
• 11. Remove cookies from oven when lightly brown.
• 12. Each cookie is approx. 2.81 grams of fat
• 13. Yield 7 doz. of 2" cookies Unless you eat some of the cookie dough like I do... :)
• 14. ***Note*** You can add more cinnamon and nutmeg to taste if you like. This actually can also be applied to the nuts, raisins, and apples. Feel free to add a little extra if you like. In that regards, you make it according to your taste. Happy baking.
• 15. You can also make a glaze of 1 cup powdered sugar, 1 tsp. vanilla and a tsp of milk. If it's not thick enough, just add a bit more powdered sugar. You can use this to drizzle over the cookies to make them appear a little fancier.

LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES

Steps:

• Spray baking sheets.
• Combine oats, flour, cinnamon and baking soda.
• Blend brown sugar, corn syrup, egg whites and maple extract.
• Combine egg mixture with oat mix.
• Stir in pecans and butterscotch chips.
• Bake 8-10 minutes at 350°F.