Low Fat Low Calorie Ginger Cherry Oatmeal Granola Cookies Recipes

HEALTHY OATMEAL COOKIES

Steps:

• In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

GRANOLA COOKIES

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, place the butter, peanut butter, and brown sugar. Beat on medium-high speed for 2 minutes, until lightened in color and smoothly combined.
• Scrape down the bowl. Add the egg, milk, and vanilla and beat to combine. Stop the mixer to scrape down the bowl again as needed.
• Sprinkle the cinnamon and salt over the top.
• Sprinkle on the flour. Mix on low speed, just until the dough comes together and all bits of dry flour disappear.
• By hand or with the mixer on low, gently stir in the granola, chocolate chips, cranberries, and nuts.
• Portion the batter by generous ¼-cup-sized mounds onto the baking sheet, placing each cookie about 2 inches apart. With your fingers, gently flatten each cookie a little bit (they will not spread much during baking).
• Bake the granola cookies for 10 to 13 minutes, until lightly browned and dry to the touch at the edges and still slightly soft and the centers. The cookies will look a little underdone in the middle, but do not over bake or they will be dry. Let the cookies cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to finish cooling completely. (I slide the parchment paper straight onto the rack).

LOW FAT LOW CALORIE GINGER CHERRY OATMEAL GRANOLA COOKIES

Steps:

• Mix, drop and flatten cookies on oiled cookie sheet. Bake for 10 minutes at 350 degrees.

GIANT LOW FAT GINGER COOKIES

Steps:

• Preheat your oven to 325°F.
• Combine the flour through the brown sugar and mix well.
• Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
• Add the dry ingredients and mix well.
• Spray a baking sheet with non-stick spray.
• Drop the batter by 1 1/2 tablespoons onto the baking sheet.
• These will spread so allow some room.
• Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
• Let these cool on a rack.

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.

BAKED HOMEMADE GRANOLA (LOWER FAT)

Steps:

• Set oven to 300 degrees.
• Place oven rack to center position.
• Lightly oil two large baking sheets.
• In a large bowl stir together oats with nuts, seeds and spices.
• In a small bowl stir together the warm water with maple syrup and vanilla.
• Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
• Spread out on the greased baking sheet/s.
• Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
• Remove from oven and immediately stir in the raisins and apricots.
• When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
• Delicious!