Sugar Free Cranberry Orange Oatmeal Cookies

by Lisa P | More from this Blogger

03 Jan 2007 12:37 PM

Ever wish you could have cookies for breakfast? Well this is a perfect breakfast cookie that will fill you up with fiber while delivering good fats from olive oil and walnuts as well as antioxidants from cranberries.

Here are some interesting facts about some of the ingredients in this recipe:

Just one half cup of oats has 4 grams of dietary fiber and 5 grams of protein! The fiber will keep your engine clean while the protein will help to keep you running at top speed all morning. This is a heart healthy grain that we should all try to incorporate into our daily diets. All that fiber helps to fill you up and keep your blood sugar stable too. (Quick Oats are a bit more processed than regular oats. By macerating oats a bit, they soak up water and cook more quickly. Thus the label "quick oats".)

Cranberries are actually grown in bogs in the northeastern United States and are high in flavanoids and antioxidants. (These wonderfully tart berries are also great to consume if you are prone to urinary tract infections.)

Walnuts are an excellent source of alpha-linolenic acid (ALA) which is an essential omega-3 fatty acid (a healthy fat). Omega-3s help reduce the risk of heart disease, cancer, stroke, diabetes, high blood pressure, obesity and clinical depression. Talk about a super food! Ingredients:

1 Cup Olive Oil

1 Cup Splenda (One cup will be just sweet enough to let you taste the other flavors in the cookie. Use 2 cups if you prefer a sweeter cookie.)

3 Eggs

1 1/2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

3 Cups Oats (Like Quaker Oats)

1 Cup Chopped Walnuts

1 1/2 Cups Craisins (Dried Cranberries)

1/2 Cup Orange Juice

Preheat oven to 350. Line cookie sheets with Reynolds Quick Release non-stick foil (no greasing necessary). Mix all ingredients together. The two spoon method of packing and dropping the batter works best here. Drop batter onto cookie sheets with a spoon or cookie scoop. Press cookies slightly as cookies made with Splenda will not spread and flatten like cookies made with sugar will. Cook for 15-20 minutes until tops are slightly tanned (cooking times vary according to altitude).

Related Blogs:

Make Your Own Granola Bars

Sugar Free Cookies

Engineering Your Junk Food For Your Diet

Related Forum:

Diary of an Overweight Mom

Learn more about Lisa P

Lisa used to be a freelance writer and Community Manager for Families.com, but she has finally made the jump to novelist.

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