Today was my last law school final EVER. To celebrate/pregame before the 3L bar crawl, I made cookies. Obvs.
25-Cal Egg-Free Low-Fat Blueberry Cranberry Oatmeal Cookies
Roughly adapted from this lovely recipe.
- 1/8 cup brown sugar (packed) (65 cal)
- 1/2 cup no-sugar-added applesauce (50 cal)
- 1/2 cup whole wheat flour (220 cal)
- 1/2 tsp baking powder (0 cal)
- 1/4 tsp salt (0 cal)
- 1/4 tsp ground cinnamon (0 cal)
- 1/2 cup rolled oats (150 cal)
- 1/4 cup dried cranberries and fresh blueberries (my mixture was about half-and-half of each) (98 cal & 10 cal, respectively)
- Preheat oven to 350 degrees; lightly spray parchment paper on cookie sheet with oil of your choice (I gave mine a quick spray of olive oil).
- Stir together brown sugar and applesauce in a small bowl. Set aside.
- Sift together flour, baking power, salt, and cinnamon in a larger bowl. Give it a good mix.
- Stir in apple sauce mixture.
- Add rolled oats, dried cranberries, and fresh blueberries; stir until combined.
- Drop by rounded teaspoons on the cookie sheet. I like rounded, thicker cookies, so I didn’t do much in terms of shaping them. But if you want flatter cookies, feel free to pat them down (in which case I’d recommend lowering their time in the oven by a couple minutes, since there’s more surface area to volume). The cookies will retain the shape of whatever they were before going into the oven.
- Bake for 13 minutes in preheated oven. Let cool slightly before removing them from baking sheet.
Makes about 24 cookies.
Of course, you can always substitute other mix-ins (e.g., all blueberries, all dried cranberries, raisins, fresh raspberries, chocolate chips, etc.) or other ingredients (e.g. stevia in place of brown sugar). Be creative! =)
I will start a “Recipes” tab on my blog really soon, too. An entire summer spent studying for the bar exam means lots of working out, reading, socializing, and culinary adventures to keep me sane.