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| Cookies Packed with Goodies Served Up on Halsa! |
These Oatmeal Cranberry Chocolate Chip Cookies are ones I used in designing my hiking menus. They are very tasty and were a big hit with the family. They are a hardy cookie filled with tastes and texture. How can you beat a cookie with oatmeal, cranberrys AND chocolate chips in them?! These cookies have brown sugar and honey in them--no refined sugar. I even took it a step further and substituted agave nectar for the honey. They were satisfying to eat and didn't trigger my need to eat more, as cookies with refined sugar seem to do. Since they are a hardy cookie, they travel well in a back pack for hikes. These cookies were inspired by a recipe in the 400 Calorie Fix cookbook by Liz Vaccariello. Each cookie has 55 calories.
Good Hiking Cookies with Oatmeal, Cranberry, and Chocolate Chips
Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup unbleached flour
- 1/2 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup dried, low sugar cranberries
- 1/4 cup mini chocolate chips
Directions
- Preheat the oven to 350ºF. Coat a baking sheet with cooking spray.
- Combine the oats, flours, baking soda, salt, and pumpkin pie spice in a large bowl.
- Combine the brown sugar, oil, honey, egg, and vanilla extract in a medium bowl.
- Add the brown sugar mixture to the oat mixture and mix until well blended. The dough will be firm and sticky.
- Fold in the dried cranberries and chocolate chips.
- Drop teaspoonfuls of the dough onto the prepared baking sheet. Press down with damp fingers
- Bake for 15 minutes, or until lightly browned.
Nutritional information
Serving size: 2 cookies. Calories: 110. Fat 4g; Sodium 90mg; Carbohydrates 18g; Dietary Fiber 1g; Protein 2g.
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