Clean Eating Magazine is one of my favorite cooking magazines. It’s filled with very SIMPLE recipes that are based around whole natural foods. These cookies are adapted from a recipe that was in last months “Clean Eating” Newsletter (actually, it’s pretty much the same exact recipe except for the fact I added nuts to my cookie). If you find yourself constantly searching for for super simple and nutritious recipes all the time, I highly recommend picking up a copy of a Clean Eating Magazine!
Okay, back to the cookie! It’s kind of like a breakfast cookie… it’ chock full of oats, dried fruits, and nuts (dare I say, a bowl of oatmeal in cookie form?). Let’s put it this way, if I had a couple of these cookies alongside my morning latte for breakfast, I wouldn’t be feeling the least bit guilty. Rather, I would be smiling, satisfied, and content with a belly full whole grains, fruit, and nuts. What could be so bad about that?!
These cookies call for a cup of Sucanat (an ingredient I have just started experimenting with in the kitchen). In short, Sucanat is sugar in its most natural form. As a matter of fact, Sucanat stands for “Sugar Cane Natural”. When it comes to sweeteners derived from the sugar cane, Sucanat weighs in with the highest nutritional value.
Sucanat is much grainier than refined sugar, brown in color, and has a very distinct taste… it smells and tastes a bit like molasses. I don’t imagine Sucanat would work well in a more delicate cookie or baked good but mixed along with all of the flavors and spices of this cookie, the molasses-like flavor of the Sucanat was a welcomed partner! [You can click here or here if you are interested in learning some more about Sucanat.]
I’ve been slowly but surely changing my philosophy around sweet treats and baked goods! Rather than solely focusing on how to create a “lower-calorie” treat, I am shifting my focus to using more nutrient dense ingredients (you know my favorite line… real, whole, unprocessed foods as close to their natural state as possible) even if it is just some trace minerals from a more natural form of sugar.
After spending too many years as a yo-yo dieter, eating fake “diet” foods and constantly fighting calories, I sometimes have to remind myself of my own new guidelines (ie. focus on the positive! – rather than then fighting all of the foods we think we need to eliminate from our diets, let’s embrace all of the clean, simple, and delicious ingredients we get to add in!).
Hey, it can take some time to teach an old dog new tricks – but we’ll all get there one recipe at a time.
Hope you get a chance to try these cookies before it gets too hot to turn the stove on.
Fruit Nut And Oat Cookies
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
- Olive oil cooking spray
- ¾ cup of white whole-wheat flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp nutmeg
- 1/8 tsp ground cloves
- 1 cup of Sucanat
- 6 tbsp canola oil
- ¼ cup unsweetened applesauce
- 2 large egg whites
- ½ tsp vanilla extract
- 2 cups of rolled oats
- ½ cup unsweetened dried fruit of your choice (think raisins, prunes, cherries, etc.)
- 1/3 cup chopped walnuts
Preheat oven to 375 and lightly spray two baking sheets with cooking spray.
In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, combine Sucanat, oil, applesauce, egg whites, and vanilla and mix with a hand blender combined. Add flour mixture and mix well until just combined. Stir in oats, fruit, and nuts.
Drop 2 tbsp-sized balls of dough onto the baking sheet. Bake for about twelve minutes or until lightly golden. Transfer to a wire rack to cool. Enjoy!
Makes 24 cookies.
Nutrients per cookie; Calories: 132; Total Fat: 5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 140mg; Carbohydrate: 17.7g; Dietary Fiber: 1.8; Sugars: 8.9g; Protein: 2.4