Sara Carter's winning recipe from last year’s Nutritious Cookie Contest. Only 29 percent of the calories in this cookie come from fat.
Makes about 30 cookies
3/4 cup flour
1/2 cup whole wheat flour
3/4 cup oatmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Smart Balance margarine
2/3 cup light brown sugar
1/2 teaspoon lemon oil or 1 teaspoon lemon extract
1 tablespoon vinegar
1 tablespoon cane syrup
2 teaspoon poppy seeds
1/3 cup shredded coconut
2/3 cup chopped dried cranberries
Preheat oven to 350 degrees. Mix dry ingredients together in a bowl.
In a separate bowl, cream margarine and sugar. Add 1 teaspoon water if necessary.
Add egg and mix well. Add lemon oil, vinegar and cane syrup and mix well.
Mix in poppy seeds, coconut and cranberries until combined.
Using a cookie scoop or damp hands, divide dough into about 30 portions and put on cookie sheets.
Press top of each cookie with a fork. You may need to wet the fork by dipping it in a cup of water.
Bake about 9 minutes.
Cool on pan 5 minutes; then remove to a wire rack to cool.
— Sara Carter, West Columbia
NUTRITIONAL INFORMATION PER SERVING: Calories, 64.55; protein, 1.18 grams; carbohydrates, 11.39 grams; total fat, 1.6 grams; cholesterol, 7.05 milligrams; saturated fat, 0.59 grams; dietary fiber, 0.72 grams; sodium, 104.38 milligrams; sugar, 5.72 grams; vitamin A, 21.15 retinol equivalents; vitamin C, 0.01 milligrams; calcium, 18.84 milligrams; iron, 0.44 milligrams; alcohol, 0.15 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.