World’s Best Healthy Oatmeal Protein Cookies

healthy oatmeal cookies on overtimecook

Hey friends. I haven’t been posting much lately, but I blame that on a combination of a humongous magazine deadline and serious dieting. I’m finally done with my deadline, so I figured I’d share one of my greatest diet recipe triumphs ever.

Ok, so I know that diet and cookies don’t seem to belong in the same sentence. And in most cases I’m inclined to agree. But sometimes even a serious dieter needs a treat, and if you’re going for a treat, this is a less guilt inducing option than most cookies.

There’s a secret ingredient in these cookies that gives them a phenomenal texture and an added bit of protein. Don’t let it scare you off though, because these cookies taste dee-lish-us.

healthy oatmeal cookies 3

Healthy Oatmeal Protein Cookies:

By Miriam Pascal, overtimecook.com; originally published in Ami Magazine

Ingredients:

½ cup pureed white beans (purée from a can of cannelini beans)

½ cup vegetable oil

¾ cup agave syrup

2 eggs

2 teaspoons vanilla

2 cups white whole wheat flour

1 ½ cup toasted oatmeal*

1/3 cup sweetener of your choice (8 splenda packets)

1 teaspoon baking soda

½ cup (sugar free) chocolate chips, raisins or nuts

Instructions:

Preheat the oven to 375. Grease or parchment line a cookie sheet and set aside.

In the bowl of an electric mixer, beat together the white bean puree, oil and agave syrup until combined and slightly thickened. Add the eggs, one at a time, and the vanilla extract, beating well to combine after each addition.

In a small bowl, whisk together the flour, oatmeal, sweetener and baking soda. Slowly stir into the wet mixture until just combined. Stir in add-ins.

Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together as they barely spread.

Bake at 375 for 8 minutes.

These cookies freeze nicely

*To toast the oatmeal, spread it on a cookie sheet and bake at 350 for7-10 minutes, until lightly browned. Be careful not to over-bake.

Enjoy!

healthy oatmeal cookies

Thanks for stopping by folks! I have more deliciousness coming your way shortly, so stop by again soon! -Miriam

Comments

  1. mysending says

    Why do you have the splenda along with the agave? Could you use more of the agave or would it have to be a crystallized version of a sweetener? I’m not a fan of splenda, but the recipe otherwise looks delicious.

  2. says

    Great. Must try these. How do you puree the beans? I don’t have a blender but I have a stick blender and a large cuisinart food processor, which do you recommend? And do I really hafta toast the oatmeal first, most oatmeal cookie recipes start raw?

  3. says

    I’ve been searching for those beans ever since you posted your roasted red pepper soup recipe and haven’t found them anywhere!! Where’d you pick them up from?

    • says

      Zilpah, these aren’t meant to be very low calorie, but they’re definitely a better option than standard cookies. And the ingredients are more nutritious than those in standard cookies.

  4. says

    Made them. Not bad but too fluffy for cookies IMO. I think I would do this recipe again but instead of making cookies I’d do either muffins or dump the whole thing in a cake pan and call it cake. They just don’t feel like cookies to me.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>