Low Fat, Low Sugar Cookies!

Okay -- It's my husband's opinion that deserts are deserts and they shouldn't be altered to make them low fat or low sugar. We need to just control ourselves and not eat so much of them.

If it were a perfect world, or if I were perfect, that would be the simple answer. But it's not, and I'm not, so I keep trying. You see, I like to eat healthy. Healthy is better for me and for my family. I don't feel like I need to monitor so much how many cookies they eat if they are healthier ones than if they are just sugar. It's easier to say yes! grin.

So, I thought I'd share my favorite low fat, low sugar recipe with you. I made these up last night, and they turned out pretty good. If you're used to really sweet cookies, you won't like them, so be prepared. They are not really sweet, though they have plenty of sweetener in them. I use a couple of unique ingredients, so I'll list the alternatives should you not have these items on hand.


Oatmeal Chocolate Chip Cookies
Makes about 4-5 dozen small (silver dollar size) cookies

1 1/2 C Bakers Helper (this is a fat substitute that I found at the surplus store, I don't know if you can still find it on shelves. It's great. I have also used canned white beans, pureed -- they just have a stronger taste -- you can also use a mashed banana -- this replaces 1 lb of butter)
1 C unsweetened applesause
1 C Brown sugar
1 pkg Truvia (or baking Splenda )
3 eggs, 2 egg whites
1 1/2 ts baking soda
1 tsp Vanilla
4 C quick oatmeal
4 C flour
1 pkg semi-sweet choc chips

Preheat oven to 325.Mix the top three items until well blended. Add eggs and baking soda and vanilla, mix till eggs are thoroughly blended. Gradually add oatmeal and then flour. The batter is really sticky and thick. Add chocolate chips. I used to use a pkg and a half and discovered one 12 oz pkg is really plenty. If you like the milk chocolate, use them, but it's too sweet for me.

Drop them by small spoonfuls on a pan prayed cookie sheet, kind of flattening them as you do so. I usually fit at least a dozen per batch. Cook for 8 minutes, they will be golden on the bottom, but not really very different on top. Cool on racks, enjoy!