Three Healthy Cookies Recipe

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Brilliant for lunchboxes, keep these cookies in the freezer and bring them out when needed.

Low Fat Cookies – Equipment

For all three recipes, you will need:

All recipes make 8 – 10 cookies and should be cooked at about 350F/180C.

Low Fat Oatmeal and Raisin Cookies Recipe

  • 1/8 cup (55g or 2 oz) plain or all purpose flour
  • ¼ cup (115g or 4 oz) oatmeal
  • 2 rounded tablespoons dark brown sugar
  • 2 tablespoons raisins
  • 1 rounded tablespoon margarine
  • 5 tablespoons hot water
  1. Put the margarine and hot water into the measuring jug, and melt them together by putting in the microwave for 10 seconds. Stir in the sugar.
  2. Measure the dry ingredients into the bowl, and pour in the liquid.
  3. Work together until you have a stiff dough.
  4. Shape the dough into a rough sausage shape, wrap in clingfilm and chill in the refrigerator for an hour or so.
  5. Cut the dough into discs with a knife, about ½ inch thick.
  6. Put them on the baking tray, and press slightly with your fingers.
  7. As there is so little fat in them, the cookies won’t spread much during cooking and can be put fairly close together.
  8. Cook for 7 – 10 minutes until pale gold (they won’t go properly golden, again due to the low fat content). Don’t overcook, or they will be dry.
  9. Place on baking rack to cool.

Low Fat Chocolate Chip Cookies Recipe

  • 1/8 cup (55g or 2 oz) plain or all purpose flour
  • ¼ cup (115g or 4 oz) oatmeal
  • 2 rounded tablespoons sugar
  • 2 teaspoons chocolate chips
  • 1 rounded tablespoon margarine
  • 1 flat tablespoon cocoa powder
  • 5 1/2 tablespoons hot water or skimmed milk
  1. Put the margarine and hot water or milk into the measuring jug, and melt them together by putting in the microwave for 10 seconds. Stir in the sugar.
  2. Measure the dry ingredients into the bowl, and pour in the liquid.
  3. Work together until you have a stiff dough.
  4. Shape the dough into a rough sausage shape, wrap in clingfilm and chill in the refrigerator for an hour or so.
  5. Cut the dough into discs with a knife, about ½ inch thick.
  6. Put them on the baking tray, and press slightly with your fingers.
  7. As there is so little fat in them, the cookies won’t spread much during cooking and can be put fairly close together.
  8. Cook for 7 – 10 minutes until firm on top – they should be still slightly gooey in the middle. Don’t overcook, or they will be dry.
  9. Place on baking rack to cool.

Variation – Low Fat Chocolate & Orange Cookies

Start with the above recipe, but add the grated rind of an orange to the dry ingredients, and use the juice instead of milk. Omit the chocolate chips and add candied orange pieces instead.

Low Fat Lemon & Ginger Cookies Recipe

  • 1/8 cup (55g or 2 oz) plain or all purpose flour
  • ¼ cup (115g or 4 oz) oatmeal
  • 2 rounded tablespoons sugar
  • 2 tablespoons raisins or chopped stem ginger
  • 1 rounded tablespoon margarine
  • Grated rind and juice of one lemon
  • 1 teaspoon ground ginger
  1. Put the margarine, lemon rind and lemon juice into the measuring jug, and melt them together by putting in the microwave for 10 seconds. Stir in the sugar.
  2. Measure the dry ingredients, into the bowl, and pour in the liquid.
  3. Work together until you have a stiff dough – you may have to add a little water.
  4. Shape the dough into a rough sausage shape, wrap in clingfilm and chill in the refrigerator for an hour or so.
  5. Cut the dough into discs with a knife, about ½ inch thick.
  6. Put them on the baking tray, and press slightly with your fingers.
  7. As there is so little fat in them, the cookies won’t spread much during cooking and can be put fairly close together.
  8. Cook for 7 – 10 minutes until pale gold (they won’t go properly golden, again due to the low fat content). Don’t overcook, or they will be dry.
  9. Place on baking rack to cool.

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