Yes they can! A few days ago, I found a recipe for these healthy but fabulous cookies over at Tammy's Recipes. Even though this recipe is without sugar , the substitution of honey and molasses really fools you and you can't tell the difference! Our family is trying to cut back on our sugar intake but it's really hard to find sugar-free recipes. And when you do find one, the results taste like cardboard. This cookie recipe, on the other hand, is definitely a keeper!Whole Wheat Oatmeal Cookies
2 C. whole wheat flour (I used unbleached all-purpose flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 1/4 C. rolled oats
6 Tbs. butter, softened
2 eggs
1/2 C. honey
1/4 C. molasses (We didn't have any molasses, so I used an extra 1/4 C. honey instead)
1 tsp. vanilla
1-2 C. (total) chocolate chips, nuts, or sunflower seeds, optional (I used walnuts)
2 C. whole wheat flour (I used unbleached all-purpose flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 1/4 C. rolled oats
6 Tbs. butter, softened
2 eggs
1/2 C. honey
1/4 C. molasses (We didn't have any molasses, so I used an extra 1/4 C. honey instead)
1 tsp. vanilla
1-2 C. (total) chocolate chips, nuts, or sunflower seeds, optional (I used walnuts)
1. Combine flour, baking powder, soda, cinnamon, and oats. Set aside.
2. In a large mixing bowl, cream butter, eggs, honey, molasses, and vanilla. Add dry ingredients and mix, using hands if needed. Add any optional ingredients and drop by teaspoonful onto lightly greased cookie sheets, or, roll dough into balls and press lightly.
3. Bake at 350 degrees for 15 minutes, or until cookies are done. Remove from oven, wait 5 minutes, and then remove to wire rack to cool.
Enjoy! ~ Alli
5 comments:
Wow, great... I've been looking for a "healthy" cookie recipe to make for my grandparents since my grandfather recently found out he is diabetic so I look forward to trying this!!
Hi Meredith! These cookies are worth trying! Thank you so much for your letter! I will be writing back soon. :)
Thanks for posting the recipe! Good job on the picture of the cookies, too--looks like you followed the advice on Tammy's latest post. I thought her tips were interesting. We tend to use flash whenever we take food pics because it's usually at night, but I don't like the look of it. The yellow flower was a pretty touch; I'll have to remember that idea.
Good job Alli. The cookies look good enough to eat. The soup doesn't look bad either.
Have y'all tried sucanat and sucanat with honey in place of brown and white sugars? We've used them for years in just about all our baked goods (except fudge!) and have had great results.
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