High Fiber Oatmeal Cookies
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon Bob’s Red Mill Baking Soda
1/4 teaspoon Swanson Himalayan Crystal Salt
1/4 teaspoon Swanson Organic Ground Cinnamon
1/2 teaspoon Swanson Organic Ground Nutmeg
1/2 cup Swanson Organic Date Sugar
3 egg whites
3 tablespoons Jarrow Formulas Coconut Oil
1 1/4 cups Bob’s Red Mill Organic Rolled Oats
1/4 cup Bob’s Red Mill Wheat Germ
1/4 Cup Swanson Organic Milled Flaxseed
Preheat oven to 350°F.
In a small bowl, stir together flours, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, combine date sugar, egg whites and melted coconut oil. Stir until well combined. Stir in flour mixture, oats, wheat germ and flaxseed.
Ball up the dough by hand so it is tightly packed together. Drop onto a baking sheet about 1 inch apart. You may flatten the cookies, but only slightly—if you flatten too much, the dough balls will crumble and fall apart at the edges. Bake for 10 minutes or until lightly browned on top. Place cookies on cooling racks to cool.
Cookies keep well for up to a week in airtight bags or containers, but they can also be frozen for several weeks.
Makes 18 cookies. Serving size: 1 cookie.
Nutritional Breakdown (per serving):
Calories 120, Fat 4 grams, Protein 3 grams, Sodium 79 mg, Carbohydrate 19 grams, Fiber 3 grams
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon Bob’s Red Mill Baking Soda
1/4 teaspoon Swanson Himalayan Crystal Salt
1/4 teaspoon Swanson Organic Ground Cinnamon
1/2 teaspoon Swanson Organic Ground Nutmeg
1/2 cup Swanson Organic Date Sugar
3 egg whites
3 tablespoons Jarrow Formulas Coconut Oil
1 1/4 cups Bob’s Red Mill Organic Rolled Oats
1/4 cup Bob’s Red Mill Wheat Germ
1/4 Cup Swanson Organic Milled Flaxseed
Preheat oven to 350°F.
In a small bowl, stir together flours, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, combine date sugar, egg whites and melted coconut oil. Stir until well combined. Stir in flour mixture, oats, wheat germ and flaxseed.
Ball up the dough by hand so it is tightly packed together. Drop onto a baking sheet about 1 inch apart. You may flatten the cookies, but only slightly—if you flatten too much, the dough balls will crumble and fall apart at the edges. Bake for 10 minutes or until lightly browned on top. Place cookies on cooling racks to cool.
Cookies keep well for up to a week in airtight bags or containers, but they can also be frozen for several weeks.
Makes 18 cookies. Serving size: 1 cookie.
Nutritional Breakdown (per serving):
Calories 120, Fat 4 grams, Protein 3 grams, Sodium 79 mg, Carbohydrate 19 grams, Fiber 3 grams
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