Food recipes
Guilt Free Oatmeal Cranberry Cookies
Guilt Free Oatmeal Cranberry Cookies Ingredients: cranberries, dried, sweetened water, bottled, generic egg substitute, powder molasses sugars, granulated sugars, brown vanilla extract wheat flour, white, all-purpose,...
Guilt Free Oatmeal Cranberry Cookies
Ingredients:
cranberries, dried, sweetened
water, bottled, generic
egg substitute, powder
molasses
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
In a medium bowl, combine the raisins, water, egg whites, and molasses.
Stir until well mixed.
Add the sugar, brown sugar, and vanilla.
Stir to combine.
In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
Mix well.
Slowly add the flour mixture to the raisin mixture.
Stir in oats.
place on parchment paper.
Bake at 350 for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy!
Yum!
).
Remove cookies .
allow them to cool.
Ingredients:
cranberries, dried, sweetened
water, bottled, generic
egg substitute, powder
molasses
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
In a medium bowl, combine the raisins, water, egg whites, and molasses.
Stir until well mixed.
Add the sugar, brown sugar, and vanilla.
Stir to combine.
In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
Mix well.
Slowly add the flour mixture to the raisin mixture.
Stir in oats.
place on parchment paper.
Bake at 350 for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy!
Yum!
).
Remove cookies .
allow them to cool.