Today I got the feeling like I needed to cut some of the sugar in my diet down but I wanted to keep the fiber count up. I decided to make my oatmeal cookies but cut down the sugar by 1/3 (I used just under 2/3 cup light brown sugar) and I also left the chocolate chips out.
- [Just under] 2/3 cup light brown sugar (not packed)
- 6oz (1 regular size cup) unsweetened applesauce
- 1/3 cup cranberry juice (add a hint more if you want more moisture)
- 1/2 cup oil= 1/8 cup Earth Balance soy free butter melted and 1/3 cup Coconut Oil melted
- 5 tablespoons vanilla extract
- 1 ½ cups sweetened shaved coconut
- 3 ½ cups Old Fashioned rolled oats
- 1 cup Brown Rice Flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon Preparation
Preheat oven to 425 degrees.
Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, pancake mix, cinnamon and baking soda) Mix dry ingredients together well.
Measure out in a separate bowl or large measuring cup combining all wet ingredients: applesauce, cranberry juice, oil, and vanilla. Mix wet ingredients together.
Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
Prepare a cookie sheet, spraying with non-stick spray and measure out each cookie to be about 1 tablespoon in size each.
Cook to desired doneness. 6-12 minutes. 10 minutes on average. Make sure they are well cooked/browned to prevent crumbling.
Check bottom of cookies with a spatula to check “doneness” level, cookies should be browned on the bottom and on the top. The more browned they are the more crisp they will be. If you want them moister, cook them a minute or two less.
Let cookies settle for about 30 minutes before plating and/or preserving. Do not place them in a pile on top of each other or they will clump together.