Heart Healthy Cookies.
I have been making these throughout 2016 following my surgery in January. They are a variation of ones that I found on the web modified for my own taste. Heart healthy and yummy and you can eat them any time of the day!
1 cup of plain fat-free yogurt. I use FAGE which is about the lowest I could find in Fats, Cholesterol and Sodium and tastes good too!
1/4 cup (or less) of Zing sweetener. The cranberries will make up for the sweetness and Zing I find is better than brown sugar or others
1 tablespoon buttery spread, such as Take Control, melted
2 egg whites
1 ½ cups quick-cooking oats
½ cup dried fruit, such as cranberries or blueberries
¼ teaspoon ground cinnamon
¼ cup chopped pecans, or almonds depending on food allergies for friends (not that I give too many of these away! You can also add a few chocolate chips on the top as well if you want to tempt other people! Given I am the one eating heart healthy I don’t eat those ones!!
Makes between 12 and 20 depending of course on how big or small you want them. Just make sure they are the same thickness when you bake them. The picture below is my last one. Time for some more!
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Combine yogurt, Zing and buttery spread in a bowl and mix until light and fluffy. Beat egg whites well in a small bowl until soft peaks form and fold into yogurt mixture. Stir in oats, dried fruit, cinnamon and pecans just until blended.
- Drop by heaping a tablespoonful onto the cookie sheet. Press together and shape it and flatten with a fork for uniform baking. Bake 15 to 18 minutes. Cookies will have a moist cake-like texture. Better to be slightly undercooked than overcooked. I then wait for them to cool and store in the fridge.
Enjoy.
