Healthy Oatmeal Cookies
WHY IT’S LIGHT Vegetable oil, with no saturated fat, replaces butter in these drop cookies. The dough—which can be whipped up in just ten minutes—also features equal parts whole-wheat and all-purpose flours. (In fact, you can substitute whole-wheat flour for up to half of the all-purpose flour in many recipes for baked goods without compromising flavor or texture.)
Recipe information
Yield
makes 18 to 20
Ingredients
Preparation
Step 1
Preheat oven to 350°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and baking powder. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture and stir to combine; mix in oats and currants.
Step 2
Using 2 tablespoons dough per cookie, roll into balls; place 1 1/2 inches apart on two parchment-lined baking sheets. Bake until lightly browned, 15 to 17 minutes, rotating sheets from top to bottom and front to back halfway through.
Step 3
Let cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
Nutrition Information
Step 4
(Per Cookie)
Step 5
Calories: 111
Step 6
Fat: 4.4g (0.5g Saturated Fat)
Step 7
Protein: 1.6g
Step 8
Carbohydrates: 17.3g
Step 9
Fiber: 0.8g
