Sunday, January 18, 2009
These were surprisingly very tasty. Unlike the first recipe I tried (that I found on a popular recipe website), these did not have a nasty Splenda after-taste. After that un-presentable disaster, I decided to modify a tried-and-true recipe to make them lower in sugar for a diabetic family member.
This version is also vegan but you can make them non-vegan by subbing in 1/2 cup (1 stick) butter for the non-dairy Earth Balance and 1 egg for the Ener-G substitute.
Makes about 30 cookies
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup rolled oats
1/2 cup Earth Balance non-dairy spread
1/4 cup agave nectar (lower glycemic index than regular sugar)
1/4 cup Splenda Brown Sugar Blend
1 1/2 tsp. Ener-G egg replacer
2 tbsp. water
1/2 tsp. vanilla extract
2 cups semi-sweet chocolate chips
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
1. In a large bowl, combine the flour, baking powder, salt, oatmeal, and cinnamon. Stir well to mix. Whisk together the water and Ener-G powder until combined and slightly thickened.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the Earth Balance, agave nectar, and brown sugar substitute until well mixed. Beat in the Ener-G mixture and the vanilla.
3. Lower the mixer speed and beat in the flour and oatmeal mixture. Add in the chocolate chips.
4. Drop tablespoons of the batter on the prepared pans. Flatten the mounds with the back of a fork.
5. Bake 12-15 minutes or until they spread and color evenly and become firm. Cool on wire racks and then store in an air-tight container.
Based on the Chewy Oatmeal Raisin Cookies recipe from the book Cookies Unlimited by Nick Malgieri.