Heart Healthy Oatmeal Cookies
In the event that I am unable to post an entry from my maddening slow home computer, I'm doubling my recipes for the day! Susan Hill, the best teacher at the preschool/synagogue, (where I work) does fantastic cooking projects with her preschoolers. She found this recipe via her sister, who got it from a friend who lives in California. The recipe has changed hands, coasts, and ingredients since the original version was written. Who knows how it'll wind up - it's like a "whisper down the lane" game.
Last week, Susan's class baked cookies using a recipe that was dairy free & heart healthy . It's an oatmeal cookie that is one of those "ya gotta try this cookie to believe how good it is" recipes. Liz figured out that the Weight Watcher Points Value of my version is equal to 1 POINT! So you can eat them guilt-free, in moderation. The cookies are easy to make and they take to modifying and tweaking. Susan told me that there are versions with red beans and garbanzo beans. I took the liberty of adding some pumpkin puree, cut down the sugar a tad, and increased some of the flavors. You can add dried fruits, nuts and chocolate chips to it, as you see healthy and fit. It's best to use an ice cream scoop to spoon out the cookie dough. You'll get a uniform size.
Heart-Healthy Oatmeal Cookies
- 3/4 Cup Mashed or Pureed White Beans - look for low or no sodium and/or organic Navy or Great Northern Beans
- 3 Tablespoons Canola Oil
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Light Brown Sugar - packed
- 1/2 Cup Granulated Sugar
- 1 Egg or 1/4 Cup Egg Substitute
- 1 teaspoon Vanilla - best quality
- 3 Cups Oats
- 1 Cup Whole Wheat Flour - King Arthur brand is great!
- 2 Tablespoons Pumpkin or Apple Pie Spice or Cinnamon - Optional
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- Optional: raisins, nuts or chocolate chips
- Preheat oven to 350 degrees.
- Beat the mashed beans with the canola oil, pumpkin puree, brown sugar, granulated sugar, egg and vanilla until smooth and creamy. You can use a food processor to incorporate all of the wet ingredients, starting with pureeing the white beans, then adding in the pumpkin, sugars, egg and vanilla.
- In another bowl, combine dry ingredient and whisk to incorporate.
- Add the dry ingredients to creamed mixture.
- Using a 4 ounce or small/medium cookie scoop, drop onto a greased cookie sheet or a sheet pan lined with a Silpat or Parchment Paper. If using a Silpat or Parchment, then it does not need to be greased.
- Slightly flatten the cookie dough down, as they will not spread on their own.
- Bake for 10 - 12 minutes, rotating pans half-way through the baking time.
- Cool for 5 minutes, then transfer cookies to a wire rack and cool completely.
- Makes 24 - two tablespoon size cookies.