Cherry Almond Oatmeal Cookies
Recipe: #10354
August 20, 2013
Categories: Breakfast, Desserts, Cookies, Dropped, Snacks, Oats, Picnic, Potluck, Oven Bake, Heart Healthy, High Fiber, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Kid's Lunches, Flour, more
"This recipe is a hybrid of the oatmeal cookie recipe on the oatmeal box and a peanut butter cookie recipe I've been using forever. These cookies come out moist and gooshy and will even stick together if left out at room temperature. I keep mine in the refrigerator and since I love them warm, I microwave one for about 10 seconds before eating. They also freeze very well."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (58.9 g)
- Calories 189.6
- Total Fat - 10.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 20.3 mg
- Sodium - 177.6 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 2.8 g
- Sugars - 4.4 g
- Protein - 4.2 g
- Calcium - 18.5 mg
- Iron - 1.2 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In a tiny bowl or cup, mix 1 tablespoon flax meal with 3 tablespoons water to make a flax egg, set aside.
Step 3
Stir dry ingredients together in a large bowl.
Step 4
Stir wet ingredients together in a small bowl, including flax egg.
Step 5
Combine wet ingredients into dry until incorporated, using only a spatula.
Step 6
Place spoonfuls of cookie dough onto cookie sheet lined with a silicone mat and flatten into a cookie shape.
Step 7
Bake for 12 minutes.
Step 8
Makes 12 cookies.
Tips
No special items needed.
0 Reviews
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