Thanks to Chef Michelle Dudash for this recipe.
These fruit- and fiber-packed cookies are great for on-the-go mornings paired with a glass of milk, latte, or yogurt.
3 cups (240 g) dry old-fashioned or thick-cut oats
1 cup (120 g) white whole-wheat flour (or regular whole-wheat flour)
2 teaspoons (5 g) ground cinnamon
½ teaspoon baking soda
1 large egg
1/3 cup (80 ml) expeller-pressed grapeseed or canola oil
1 cup (225 g) packed light brown sugar
¼ cup (60 ml) low-fat milk
1 teaspoon (5 ml) almond extract (or vanilla extract)
½ cup (80 g) dried tart cherries
½ cup (46 g) sliced almonds, divided
Preheat oven to 350ºF (180ºC, or gas mark 4) and line 2 large sheet pans with parchment paper or silicone baking mats. Stir oats, flour, cinnamon, and baking soda in a medium bowl. In a large bowl, beat egg and whisk in the oil, sugar, milk, and almond extract. Add the dry ingredients to the wet ingredients and stir just until moistened, adding cherries and half of the almonds toward the end of mixing. Drop scant ¼-cup (55 g) scoops of dough onto the pans at least 2 inches (5 cm) apart, sprinkle remaining almonds on top, and pat gently with waxed paper to flatten slightly. Bake until golden around the edges and set in the middle, about 16 minutes. Cool completely and store in an airtight container for up to 1 week, or freeze for up to 1 month.
Feel free to play around with different types of fruits and nuts, such as chopped walnuts, pistachios, or pecans; or raisins and chopped dried apricots. Adding 1/3 cup (58 g) of mini chocolate chips is fun, too.
Total Prep and Cook Time: 40 minutes Yield: 16 cookies,
Per serving: 276 calories; 9 g total fat; 1 g saturated fat; 7 g protein; 42 g carbohydrate; 5 g dietary fiber; 12 mg cholesterol.
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?