Cookies have always been a huge part of my family's holiday traditions and over the last few years I have tried to keep up that tradition my making a couple of batches of at least 4-5 different types of cookies to give as gifts or bring to holiday parties. Unfortunately most of the cookies never make it out of the house...meaning I eat them all myself. So this year, in an attempt to prevent me from acquiring gestational diabetes and to provide healthier cookies for Dylan (and my husband), I have found these low sugar, low sodium recipes for tasty holiday treats.
- 1 cup(s) flour
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) your favorite nuts
- 1 cup(s) quick oats (not instant oatmeal)
- 1 cup(s) applesauce
- 2 eggs
- 1/2 cup(s) vegetable oil
- 1 teaspoon(s) vanilla extract
- Preheat the oven to 375 degrees.
- Mix the dry ingredients in the largest bowl. Mix the wet ingredients in the other bowl. Add the dry mixture to the wet mixture. Blend them well.
- Spoon the dough for these drop cookies onto the greased cookie sheets.
- Bake the dough for 8 to 10 minutes.
- Allow the cookies to cool before eating them.
Brown Sugar Crackles
- 2 cups all-purpose flour
- 2/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups packed light brown sugar
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
- Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Beat together brown sugar, butter, oil, eggs and vanilla in a mixing bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Stir in the dry ingredients until completely blended. (The dough will be stiff.)
- Divide the dough in half and press each half into a flat disk. Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness. Cut out cookies with a 2-inch round cookie cutter, placing the cookies 1 inch apart on the prepared baking sheets. Repeat with the remaining dough. Press the scraps together and cut out additional cookies. Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes. Let stand for about 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
Per cookie: 77 calories; 2 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 13 g carbohydrates; 1 g protein; 0 g fiber; 89 mg sodium; 15 mg potassium.