These oatmeal cookies are a better alternative to the conventional kind since they’re not only lower in fat and sugar, but are cholesterol-free.
Makes a dozen 4-inch cookies
1/3 cup rice milk
1/3 cup maple syrup
4 teaspoons cider vinegar
2 teaspoons vanilla extract
1 cup rolled oats
1 cup barley flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped raisins
1/2 cup chopped walnuts
1 vegetable oil spray
Preheat oven to 350°F.
In a small bowl or measuring cup, mix rice milk, syrup, vinegar, and vanilla.
In a large bowl, mix oats, flour, cinnamon, baking powder, baking soda, and salt. Add rice milk mixture, along with raisins and walnuts. Mix completely.
Lightly coat a cookie sheet with vegetable oil spray. Drop tablespoons of dough onto the sheet and flatten dough slightly with the back of the spoon. Bake 15 to 20 minutes, or until the bottoms are lightly browned.
Per cookie: calories: 148; fat: 3.9 g; saturated fat: 0.4 g; calories from fat: 23.7%; cholesterol: 0 mg; protein: 3.3 g; carbohydrate: 26.2 g; sugar: 9.7 g; fiber: 2.6 g; sodium: 121 mg: calcium: 55 mg; iron: 1.1 mg; vitamin C: 0.3 mg; beta-carotene: 1 mcg; vitamin E: 0.2 mg
Recipe from Jennifer Raymond M.S., R.D. found in Foods that Fight Pain by Neal D. Barnard, M.D.