Makes 18 cookies 1 Better Balance Bite/Blue Point – 3 Bites/Points for 2
Calories 53 Fat 2.1g Sat. Fat 0.3g Protein 1.8g Carbs 12.6g Fiber 1.2g Sugars 0.8g
Ingredients
· 2 cups quick-cooking oatmeal, divided (see notes)
· 1 1/2 tsp baking powder
· 1 tsp ground cinnamon
· 1/2 tsp salt
· 1/4 tsp nutmeg, optional
· 1/2 cup fresh cranberries (see notes)
· 1/2 cup sugar replacement
· 1/4 cup unsweetened applesauce
· 1 large egg, room temperature
· 1 tsp vanilla extract (see notes)
· 1/4 cup chopped walnuts (see notes)
Directions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Process 1 cup of oatmeal in a food processor until it is finely ground, 30-45 seconds. Remove to a medium bowl and whisk in the baking powder, cinnamon, salt, and nutmeg (if using). Set aside.
3. Using the same food processor (no need to clean it first) pulse the cranberries until they are chopped, but not minced, about 4-5 pulses. Set aside. (The cranberries can also be chopped by hand if you’d prefer.)
4. In a large bowl, whisk together the sugar replacement, applesauce, egg, and vanilla. Add in the oat flour mixture, stirring until incorporated. The dough will be very wet at this point. Stir in the remaining unprocessed oatmeal, chopped cranberries, and walnuts. Let the dough sit for 5-10 minutes for the oatmeal to absorb any excess liquid. (see notes)
5. Drop about 2 Tbsp of cookie dough (or use a #40 cookie scoop) onto the prepared sheet. Once you have 18 mounds of dough, roll each into a ball. If they don’t want to form a ball, simply squeeze them to make the dough come together. Flatten each ball to your desired thickness and width. If the dough sticks to your hands too much, simply wet your hands with some cold water.
6. Bake at 350°F for 10-14 minutes, until the top feels set. There won’t be a lot of color on them. Cool on the pan 10 minutes before transferring to a wire rack to cool completely.
Notes
· Quick-cooking (or 1-minute) oatmeal is NOT the small, flavored packets of oatmeal. It comes in a canister like old-fashioned oatmeal.
· To make your own quick-cooking oats, simply add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until they're about half the size. (If you do this, you can process 1 cup into the oat flour at this time.)
· You can replace 1 cup of quick-cooking oats (the cup to be processed) with 3/4 cup of your preferred flour. If dough remains too wet after letting it sit, add up to 1/4 cup more for the right consistency.
· Frozen and thawed cranberries can be substituted for fresh, but be aware that the dough MAY be a little wetter and need an extra minute or two in the oven.
· You can change up the flavor by reducing the vanilla extract to 1/2 tsp and adding another 1/2 tsp of any extract you prefer.
· Adding a tsp orange zest is another flavor option, but you still need to use the extract.
· You can use any nut you prefer in place of the walnuts. Or even sugar-free chocolate chips!
· If the dough is still too wet after 5-10 minutes, you can refrigerate it for up to 20 minutes to firm up.
· Store leftover cookies in an airtight container about 4 days at room temperature or about a week in the refrigerator. These can also be frozen for 3-4 months.
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