Lets admit it…the holidays tend to bring out the worst eaters in us. We load every dish with extra fat, sodium and sugar to make it all taste oh so yummy🙂 Even though Thanksgiving and Christmas only happens once a year…truthfully we all have those friends, family and co-workers whom love to drown each other the entire month with gifts of cookies and treats that can easily add on a few pounds if you are not too careful.
So, what can be better than offering your loved ones a gift of some guilt free cookies? Here is a recipe that I am sure you will love! It’s inspired by http://www.fatfreevegan.com Banana-Maple Cookies that I modified to suit my husbands taste for a Cranberry Oatmeal cookie. Feel free to try out my modified recipe as well as the banana-maple cookies so that you can have a two varieties to start with. Have a little fun and create your own version of this guilt free recipe! Happy Holidays and Enjoy!
Cranberry Oatmeal Cookies
Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.
1 teaspoon ground chia seeds or 2 tsp. Ener-G Egg Replacer powder or 2 tsp. ground flaxseed
2 tablespoons water
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup dried cranberries
1/2 teaspoon vanilla
1/2 cup maple syrup
1/2 cup unsweetened applesauce
Preheat the oven to 375.
In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)
Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the cranberries.
Add the maple syrup, vanilla and applesauce to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t over mix.
Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 15-20 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving. Store in a air tight Tupperware bowl to retain moisture.
Servings: 12 – 18 depending on size of cookies you like