Thursday, December 16, 2010 | By: Sarah Watts
Snickerdoodles

2 cups granulated sugar
1/2 cup (1 stick) margarine or butter
1/2 cup 2% low-fat milk
1/3 cup unsweetened cocoa powder
1/2 cup unsweetened coconut
3 cups 0ats (Quick or Old fashioned, uncooked)

In large saucepan, combine sugar, milk, margarine and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats; mix well. Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tightly covered at room temperature.
Makes 3 dozen

Per Cookie: Calories...100...Fat...3 g...Carbs...16 g...Sodium...35 mg...Fiber...1 g.



Banana Date Cookies

2 bananas -- mashed
1 cup dates -- chopped
1/3 cup oil
2 cups quick cooking oats
1/2 cup chopped pecans
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350º. Mix together bananas, dates and oil. Add oats, chopped nuts, salt and vanilla; mix lightly. Let stand for a few minutes. Drop with teaspoon onto ungreased cookie sheet. Bake 25 minutes or until done.
Serving Size : 36

Per cookie: 67 Calories ; 3g Total Fat; 1g fiber
**If you use unsweetened applesauce instead of oil
nutritional facts: 50 cal; 1 g fat; 1 g fiber.



Vegan Bean Cookies

1 can white navy beans, mashed

Cream them with,
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt, but obviously you can leave that out.

4 cups of rolled oats, grind in cuisinart until flour with a little grit to it.
Mix in,
1 tsp baking powder
1 tsp baking soda
Chop 1 cup dried apricots, and mix them in.

Heat the oven to 375ºF
Divide the batter into 24 big balls and bake for 10 minutes

***Now I'm finding these cookies a little on the dry side, so I think I'd add some unsweetened applesauce and maybe some mashed bananas to the mixture.

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