The inspiration for this "Healthy" cookie came from a woman in San Diego. She used the Vanishing Oatmeal Cookie recipe on the inside of the lid of the old-fashioned oats box, using bananas instead of butter and adding whole-wheat flour. The folks from "Desperation Dinners" wanted to make the healthiest cookie they could and still call it a cookie. They used egg whites instead of whole eggs. They also used some flaxseed meal and whole-wheat flour. At only 79 calories per cookie and less than 2 grams of fat, it's a perfect guiltless cookie for the new year. Their website is www.kitchenscoop.com So to you young mother's who are always fretting over letting your kids eat cookies, I highly recommend these. My husband, Glenn, is my cookie monster, and is very picky.....especially when I told him these are healthy. He ate one, and immediately asked for another one. He loves them!
BUTTERLESS OATMEAL, RAISIN AND PECAN COOKIES
2 medium ripe banans 1 tsp. cinnamon
1 cup light brown sugar, lightly packed 1/2 tsp. salt
1/2 granulated sugar 2 1/2 cups old-fashioned oats
2 egg whites 1/2 cup raisins
1 tsp. vanilla 1/2 cup fnely chopped pecans
1 cup flour
1/2 cup whole-wheat flour
1/2 cup ground flaxseed meal
1 tsp. baking soda
Preheat oven to 350. Place bananas and sugars in a large bowl and mix together on medium high. Add the egg whites and vanlla. Blend well. Combine the flours, flaxseed, baking soda, cinnamon and salt, and whisk to blend well. Add the flour mixture to the banana mixture, folding to incorporate. Gently stir in the oats, raisins and pecans. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper. Bake 12 minutes or until the cookies just begin to brown. Let the cookies cool until they can be removed to the cooling racks. Cool at least 10 minutes or until room temperatur. Store in cookie tins or other airtight containers for up to one week. Yield: 48 cookies.
