Low-Fat Oatmeal Cookies
Submitted by angelcake
Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.
YIELD
36 servingsPREP
10 minCOOK
10 minREADY
20 minSunflower oil replaces butter for heart-healthy fat without sacrificing the chewy texture oatmeal cookies need.
A blend of white and whole wheat flour adds nutty depth, while generous cinnamon warms every bite.
The secret is gentle mixing: stir just until combined to preserve the texture of the oats instead of breaking them down.
Pro Tips
- Don’t overmix after adding oats: The recipe warns that overmixing destroys oat texture. Fold in oats, flours, and spices just until no dry streaks remain.
- Grease with margarine: While the cookies themselves are low-fat, greasing the pan with margarine (not spray) prevents sticking and adds subtle flavor to the bottoms.
- Wide baking time window: Check cookies at 10 minutes for soft, chewy results. Bake the full 15 for crispier edges.
- Measure oil accurately: Too much oil makes greasy cookies; too little makes them dry and crumbly. Use liquid measuring cups for precision.
Variations
- Fold in ½ cup raisins or dried cranberries for fruity sweetness
- Add ¼ cup chopped walnuts for crunch and healthy omega-3s
- Replace cinnamon with pumpkin pie spice for autumn-spiced cookies
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease cookie sheet with margarine. Cream oil with sugars; add egg white, vanilla and water, mixing well; add oats, flours, salt, baking soda and cinnamon, mixing only until blended. Do not overmix or you will lose the texture of the oats. Drop batter by teaspoonfuls onto cookie sheet and bake for 10 to 15 minutes.
Makes 3 dozen cookies.
Per Serving: Calories 62, Fat 3 g, Sodium 27 mg, Cholesterol 0 mg.
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