Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 MAKES 24 LACTO-OVO/VEGAN These low-fat chewy cookies are so full of old-fashioned oatmeal- spice flavor that they are sure to become a favorite in your home. 1/2 cup pastry flour 1/2 cup whole wheat flour 1/2 tsp. ground cinnamon 1/2 tsp. grated nutmeg 1/4 tsp. baking soda 1/4 tsp. ground ginger 1 stick (1/2 cup) margarine, softened 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 large eggs or equivalent Egg Replacer 1/2 tsp. vanilla extract 2 Tbs. cold water 3/4 cup old-fashioned rolled oats 1/2 cup raisins Preheat oven to 350 degrees. Lightly grease one or more baking sheets. In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside. In large bowl with an electric mixer, beat margarine and granulated and brown sugars until light and fluffy. Beat in eggs or Egg Replacer, vanilla and water until blended. Add dry ingredients and beat just until blended. Stir in oats and raisins. Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart. Bake until golden, 10 to 15 minutes. Remove to wire racks to cool. Store cookies in an airtight container up to 5 days. Per cookie: 77 cal.; 2g prot.; 3g total fat (1 g sat. fat), 14g carb.; 18mg chol.; 65mg Heavenly Lemon Bars OATMEAL COOKIES VT Recipe 77 calories 3 grams fat Typical recipe 97 calories 5 grams fat Heavenly Lemon Bars MAKES 16 BARS LACTO-OVO/VEGAN The tart refreshing flavor of these tangy lemon bars is simply delicious. 1/2 cup plus 2 Tbs. unbleached all-purpose flour 1/2 cup whole wheat pastry flour 2 Tbs. confectioners' sugar 5 1/3 Tbs. (1/3 cup) stick margarine, cut into small pieces 1 medium egg or equivalent Egg Replacer or 2 Tbs. firm tofu 3/4 cup granulated sugar 1/3 cup orange juice concentrate 3 Tbs. fresh lemon juice 2 Tbs. grated lemon peel 1/2 tsp. baking powder Preheat oven to 325 degrees. Have ready a 9-inch square baking pan. In large bowl, mix 1/2 cup all-purpose flour, whole wheat flour, confectioners' sugar and margarine until crumbly. Press mixture into ungreased pan. Bake 10 to 15 minutes, until lightly golden. Remove from oven. In small bowl using electric mixer, beat egg, Egg Replacer or tofu, granulated sugar, orange juice concentrate and lemon juice until pale and well blended. Beat in remaining 2 tablespoons all-purpose flour, lemon peel and baking powder. Pour lemon mixture over crust, return to oven and bake until golden brown, 20 to 30 minutes. Set pan on wire rack to cool completely. When cool, cut into bars. Per bar: 112 cal.; 1 g prot.; 3g total fat (1 g sat. fat); 18g carb.; 13mg chol.; 61 mg sod.; 1 g fiber. RELATED ARTICLE: Low-Fat Baking Tips Here are some tips for replacing some of the fat normally used in baking. * Substitute mashed or pureed fruit, such as bananas, dates or prunes, for some of the bananas or oil in baked goods. * Replace every whole egg called for in a recipe with 2 egg whites. * Use low-fat buttermilk instead of cream or whole milk; use it also in place of some of the butter and oil. *************** Applesauce Oatmeal Cookies 3 c. oatmeal 1 c. whole wheat flour (or 2 c. oatmeal and 2 c. whole wheat flour, whatever combination you want) 1 t. soda 1/4 t. nutmeg 1 c. unsweetened applesauce 1 c. sugar (or less) 1 t. vanilla 2/3 c. raisins or dried apples or dried cranberries Combine the first four ingredients. Mix up the next 3 ingredients and add them to the dry ingredients. Stir in the dried fruit. Roll in small balls and smash to 1/4 " thickness on the cookie sheet. Bake at 275 degrees for 22-25 minutes. Makes about 50 cookies with only .3 grams of fat each. ******************* brownie-oat-cookies recipe Serves 24 Preparation :15 Cook :10 Stand :10 Total :35 Originally from The Mormon Diet Cookbook 2/3 cup whole wheat flour 1/3 cup sugar 1 cup quick cooking rolled oats 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt, (optional) 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS water) 1/3 cup corn syrup, ,light or dark (or substitute honey) 1 teaspoon vanilla Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes. Nutrition (per serving): 57 calories Saturated fat 0 g Total Fat 1 g (8% of calories) Protein 1 g (9% of calories) Carbohydrates 12 g (83% of calories) Cholesterol 0 mg Sodium 56 mg Fiber 0 g Iron 1 mg Vitamin A 4 IU Vitamin C 0 mg Alcohol 0 g Source: The Mormon Diet Cookbook Page(s): 343 Date Published: 1992 ISBN: 1-55517-090-0 kwvegan vegan ******************* Chestnut Cookies 5 egg whites, whipped or beaten 1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs) 1 1/3 cups of flour (I used unbleached white) 1 1/3 cups of roasted chestnuts, finely ground Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway. Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies. Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite! kwovo ovo ****************** Chocolate Hannukah Stars Recipe By : Dallas Morning News Serving Size : 1 Preparation Time :0:00 Categories : Chanukah Dessert Cookies Lowfat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup prune butter 1 cup sugar 2 eggs worth of egg substitute 2 cups all-purpose flour 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt confectioner's sugar In a large bowl, beat prune butter, sugar and egg substitute on medium speed of electric mixer. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to handle. Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/8-inch thickness; cut with star-shapped cookie cutter (can use menorah, dreidel and others). Place on ungreased cookie sheet. Bake 5 to 7 minute, or until no imprint remains when touched lightly in the center. Cool 1 minute; remove cookie sheet to wire rack. Cool completely. Sprinkle with confectioners' sugar. Makes about 4 dozen cookies. kwovo ovo *********************** Double Chocolate Chews 4 T fatfree cream cheese 2 T Wonderslim or other prune puree 1/3 cup sugar 1/2 cup dark brown sugar, firmly packed 1 t vanilla extract 1 cup all purpose flour 1/2 cup Dutch processed cocoa (I could not find it. Used regular cocoa) 1/4 t salt Preheat oven to 350 degrees. Prepare two nonstick cookie sheets with spray or parchment paper (these don't stick too much). Cream together cream cheese, Wonderslim, sugar, anddark brown sugar. Beat in vanilla. I another bowl, sift together flour, cocoa, and salt and stir. Blend dry ingredients into wet mixture. Make cookies into cookie sized balls (roll with your hands or use bottom of a glass, but it sticks) and flatten them, unless you like them thick. Bake for 8 - 10 minutes, until slightly puffed and soft to the touch. Cool on pans one minute before transferring to racks. kwlacto lacto ******************* Fruit Chewies 2 med ripe bananas 2 egg whites 1 c chopped dates 1/2 c raisins 1 1/2 c rolled oats Mash bananas, leaving a few chunks. Mix in egg whites, then dates and raisins. Stir in oats til moist. Set aside 10 minutes. Drop by teaspoonful onto cookies sheets. Slightly flaten with back of the spoon. Bake at 350 for 20-25 minutes. Note: I made fairly good sized ones and they are chewier when they are thicker and mine made 2 dozen. kwovo ovo ******************* Gingerbread cookies 1/4 cup applesauce 1/2 cup brown sugar 1 1/2 cups dark molasses (blackstrap gives a tart taste & is FULL of IRON - if you use it, dont use more than 1/3 cup of blackstrap) 1/2 cup cold water 3 cups white flour 3 cups whole wheat flour 2 t allspice 2 t ginger 2 t cloves 2 t cinnamon 2 t vanilla 2 t baking soda 1/2 t salt 1 T cold water Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2 cup cold water and vanilla. Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix well. Cover bowl and chill dough (for at least one hour.) Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet. Bake about 10 minutes (until no imprint remains when touched lightly with finger). Notes: This recipe is from Sonja and William Conner's The New American Diet (pp. 365). kwvegan vegan ********************* Graham Cracker Cookies 2 egg whites 4 tbs brown rice syrup 5 graham crackers (crushed fine) Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup and continue to beat until well mixed. Stir in the crushed grahams. Drop onto a non-stick baking surface, making about 16-20 mounds. If you make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used, so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is 15 calories per cookie not counting the rice syrup or the whites. Bake at 400F for 10-12 minutes. These cookies come out crisp! And chewey! kwovo ovo ************** Pineapple Raisin Cookies 1/2 C. applesauce 2 C. white flour 1/2 C. brown sugar 1/2 t. vanilla 1/2 C. raisins 1 t. soda 1/2 C. crushed pineapple with juice 1 t. baking powder 1/2 t. salt 1 egg white Pre-heat oven to 375 Cream applesauce and sugar. Add vanilla and egg white. Next add pineapple and raisins. Sift dry ingredients into creamed mixture. Add 1/2 C. chopped nuts if desired. Drop by Tbs. onto greased or foil lined cookie sheets. Bake at 375 for 8-10 min. kwovo ovo *************** Pumpkin Cookies --------------- 3/4 Cup canned pumpkin puree 3/4 Cup packed brown sugar 1/2 Cup + 2 Tbsp nonfat plain yogurt 1 tsp vanilla extract 1 Cup raisins 2 Cups cake flour 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground nutmeg oven: 350 F line 2 baking sheets with parchment or coat with non-stick spray In a large bowl, whisk together pumpkin, sugar, yogurt, and vanilla. Stir in raisins. In a medium bowl, stir together remaining (dry) ingredients. Add the dry ingredients to the wet and mix just until blended. Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 4 cm apart. Bake for 15 minutes, until they seem firm. Transfer cookies to a wire rack to cool. Makes 3 dozen cookies. Storage: no-fat-added cookies do not store well. They become stale quickly and stick together if stacked. As soon as they are cool, wrap the cookies, layers separated by waxed paper, and freeze. To serve, simply let them thaw to room temperature. Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. These look a little funny (and don't really brown because there is no fat) but they taste very good. kwlacto lacto ********************** Sugar Free Lo-Fat Oatmeal Cookies 1 cup " Old Fashioned " Quaker Oats 3/4 cup flour 1 level tablespoon baking powder 1/3 cup Sugar Twin (white or brown) 1/2 cup raisins (or other dried fruit in small pieces) Mix well to coat the fruit, and then add: 6-oz jar of strained plums 1/4 cup " Best of the Egg " or " Egg Beaters " Mix well; drop by large serving spoonfuls onto a foil-covered baking sheet; and bake in a pre-heated 350-degree oven for 12 to 15 minutes, until lightly browned on top. (They don't spread much, so you can put them fairly close together.) Let cool before packing, because they'll sweat. These aren't crisp; they're sort of cake-like. I make them large -- about 3 " in diameter. I don't think they'd keep very well, so if you want to store them for longer than two or three days, it would be best to put them in the 'fridge or freeze them. Also, if you want more flavor, you can add 1/2 teaspoon of cinnamon or vanilla. kwovo ovo ***************** From the Sacramento Bee food column by Charlotte Balcomb Lane. The name Waffle Stompers intrigued me to read further. The recipe is totally ff (does contain honey) and satisfied my sweet tooth guiltlessly. They can be frozen for 3 months - if you can resist eating them for that long. WAFFLE STOMPERS 2 cups ww pastry flour 2 cups old fashioned oats 2 cups crispy rice cereal (I used Perky's Nutty Rice) 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cream of tartar 1/2 tsp cinnamon 1/2 tsp nutmeg 1 cup honey 3/4 cup frozen apple juice concentrate, thawed 1 tsp vanilla Filling: 1 1/2 cups chopped pitted dates 1/2 cup raisins 3/4 cup boiling water 1. Heat oven to 350. Line a 13 X 9 baking pan with parchment. Set aside. 2. In a large bowl, combine the flour, oats, crispy rice cereal, salt, baking soda, cream of tartar and spices. In a microwave-safe bowl combine the honey and apple juice and heat to blend thoroughly. Cool slightly, then stir in vanilla. Using an electric mixer on low speed, beat the honey mixture into the flour mixture. Batter will appear soupy (I'm not sure mine did). Pour half the batter in the prepared pan. 3. To prepare the filling, combine the dates, raisins, and boiling water in a food processor or blender. Blend for 1 minute or until the fruit is pureed. Spoon filing over the batter, spreading evenly. 4. Pour remaining batter over filling, spreading evenly. Bake 30-35 minutes or until golden and firm to touch when pressed lightly. Allow to cool completely on a rack before cutting. Remove from pan. Peel off parchment and cut into 32 (2 inch) pieces. (I cut mine smaller.) 5. The flavor is best if you can allow the cookies to rest 24 hours before eating. Per (2 inch) cookie: 118 cal; 2 g pro; 0.5 mg fat; 0 mg chol; 68 mg sod; 4 % cal from fat (naturally occurring in grains). kwhoney honey ***************** NURNBERGER COOKIES 1 cup honey 1/4 cup eggbeater or equiv. 1 tsp grated lemon rind 1/4 tsp. cloves 1/2 tsp nutmeg 3/4 C brown sugar 1 tablsp lemon juice 2 3/4 Cups flour 1 tsp cinnamon 1/2 tsp. baking soda slivered almonds for decoration, (optional) Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients. Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount of dough at a time to 1/4 " thick. Cut into 2 " rounds. Place on nonstick cookie sheet, place a slivered almond in center if desired. Bake until set. Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup water until first indication of a thread appears (230 degrees). Remove from heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when icing gets sugary, reheat slightly, adding a little water until clear again). kwovo ovo ***************** Afghans (10) 1 cup flour 1 tsp Baking powder 1/4 cup sugar 2 egg whites or subst for 1 egg. 1.5 Tbs unpacked brown sugar 1/2 Tbs vanilla extract (immitation) 1/4 tsp cinnamon 1/8 tsp nutmeg, ground 2.5 Tbs Cocoa powder, unsweetened (This is for a very very rich chocolate taste.) 1 cup Cornflakes (I used Kellogg's as they were the lowest in fat) 1) Preheat oven to 190'C. 2) Mix egg whites, vanilla and sugars in a small bowl. 3) In a large bowl mix dry ingredients (incl. cornflakes). 4) Make a well in the dry ingredients and add the wet ingredients. Mix carefully as you don't want to crush the cornflakes too much. 5) Drop spoonfuls onto non-stick cookie tray and flatten a little if needed. 6) Cook for 12-15 minutes until lightly browned. 7) Make some chocolate icing (apple sauce, icing sugar, cocoa and water) and ice cookies once cooled if you can wait that long. You can top these with 1/2 a walnut if you are feeling naughty ... but they really aren't needed! This recipe can easily be doubled etc .... but I find that too dangerous as these taste too good! Per cookie: 3.5% Cal from fat, 85.3% Carbohydrates, 11.2% Protein, 84 Calories kwovo ovo ******************* Banana oat cookies 2 cups mashed bananas 2 cups caster sugar 2 cups brown sugar 2T egg replacer + 1/2 cup water 2 tsp. vanilla 1 tsp. salt 2 tsp. baking soda 4 cups flour 5 cups oats 4-7 cups any combination of: raisins & /or dates Cream bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto greased baking sheet 2 " apart. Bake at 400 degrees F for 8-10 minutes or until brown. Cool completely before munching. kwvegan vegan ********************** Quote Link to comment Share on other sites More sharing options...
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