Pumpkin Oatmeal Cookies… Made Healthier

21 Feb

Last week I posted about Pumpkin Oatmeal Cookies.  Cookies that seemed rather healthy because they involve things like pumpkin and oatmeal – so you think you can have a couple for breakfast and between meals every day and be sticking to a healthy diet just fine.  But these cookies also involve mass amounts of butter and sugar.  This makes them Dangerous Cookies.

I don’t like Dangerous Cookies.  I like my cookies either obviously decadent or obviously healthy (ok, as healthy as a cookie can get and still be called a cookie).

So this week I put the remaining cup of pumpkin puree to use and set about making them a little healthier.  I haven’t figured out a good way to decrease the sugar (other than just using less of it!), because I haven’t yet dipped a toe into the world of stevia or agave nectar, or any of those other brown/white sugar substitutes.

The New Cookie

The changes I made:

1 cup whole wheat flour replaced 1 of the 2 cups of all-purpose flour
1/2 cup natural, no-sugar added applesauce replaced 1 stick of the light margarine
added an additional 1/4 cup ground flaxseed

Original Recipe’s Nutritional Info (Serving Size: 1 cookie)
Calories  146
Fat  3.8 g
Sat Fat  .7 g
Carbs  28.7
Fiber  2 g
Sugars  16.2 g
Protein  2.3 g

Revised Recipe’s Nutritional Info (Serving Size: 1 cookie)
Calories  138
Fat  2.9 g
Sat Fat  .4 g
Carbs  29.4
Fiber  2.6 g
Sugars  16.6 g
Protein  2.7 g

Sigh.  Looks like I need to work something different out with that pesky brown sugar and white sugar.  Decreasing the amount of light margarine really helped in reducing the sodium, which I haven’t listed here.  The good news is, my changes did not affect the taste or texture of the cookies.  Just as moist and chewy as ever!

Here’s the new recipe:
Pumpkin Oatmeal Cookies
Makes: 30 cookies

  • 3 cups Quick Oats
  • 1 cup All-purpose Flour
  • 1 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Salt
  • 1/2 cup light margarine, Softened
  • 1/2 cup natural, unsweetened applesauce
  • 1 cup Light Brown Sugar
  • ½ cups White Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1 cup Dried Cranberries

Preheat oven to 350ºF.

In a medium bowl, combine oats, flours, ground flaxseed, baking soda, cinnamon, cloves and salt. Set aside.

Using an electric mixer, combine margarine, applesauce, and sugars and cream together until light and fluffy. Add egg and beat, followed by vanilla and pumpkin. Then mix in flour mixture until combined. Stir in cranberries. Drop tablespoon size spoonfuls onto baking sheets.

Bake for 10-12 minutes in preheated oven. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely.


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