I LOVE oatmeal cookies, especially the ones at Starbucks. Unfortunately the really good ones are full of butter and sugar, two delicious ingredients, although not very good for the waistline. I needed something that followed my meal plan post workout meal: 1/3 cup of oatmeal (dry measure) cooked with 1 tsp natural peanut butter, that I could take to work. I can’t cook up oatmeal after a workout at work, and I refuse to eat stodgy microwaved oatmeal.
I found this recipe and, after a few attempts, came up with something similar. I still can’t get my oatcakes to look like theirs, but mine probably taste better anyway.
If you’ve never cooked with unsweetened apple sauce, I highly recommend you look into it. It’s a great substitute when recipes call for butter – seriously. It keeps cookies and muffins moist without the guilt.
- 1 cup rolled oats – I keep mine intact, instead of “crushed” like the recipe calls for
- 1/2 cup coconut flour (bought at Bulk Barn)
- 1/2 cup oat bran – I use wheat bran because that’s what I could find
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsweetened applesauce
- 1 egg white
- 1/4-1/2 cup unsweetened almond milk
- 1/2 cup granulated splenda (bought at Costco)
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/2 tsp nutmeg
- 1/3 cup raisins
- 1/4 cup crushed walnuts
Preheat oven to 350 degrees.
Spray a baking sheet with cooking spray.
Using your hands, roll out a small ball of the mixture, then flatten with a spatula. Be careful not to break them apart.
I usually get about 10-12 oatcakes.
Let me know if you try them.