Crisp Ginger Oatmeal Cookies
1 cup old fashion rolled oats
1/4 cup whole wheat flour
2 tablespoons sugar substitute
1 teaspoon cinnamon, vanilla extract and canola oil
1/4 teaspoon pumpkin pie spice and almond extract
1/2 teaspoon ginger spice and baking soda
1 dash salt
2 tablespoons brown sugar blend (substitute)
2 tablespoons ground flaxseeds
10 tablespoons water
cooking spray
Preheat oven to 375. Bake time is 12-15 minutes.
Mix oatmeal, flour, sweetener, cinnamon, pumpkin pie spice, ginger, salt, and baking soda in a bowl.
Combine all the other ingredients in separate bowl.
Thoroughly mix the two together and set aside for 2-3 minutes.
Spray surface of nonstick cookie sheet and distribute cookie dough (which should be the consistency of pancake batter mixed with oats) thinly on sheet. One fourth inch to 1/2 inch – although I spread them by “feel”. Take the time to spread the dough out if you want a crisp ginger snap-like cookie.
Here is the interesting part – spray the cookies (prior to going into oven) with the cooking spray. Since the cookies do not have much oil in them (1 teaspoon) they need this spray to provide the fat needed to crisp up.
Normally makes a dozen large diameter cookies. Around 50 calories each with practically no fat and lots of dietary fiber from oats.
SO HOW'D IT GO?
Hm, I hate to give a bad review, but these just didn't turn out very good for me. I even added some extra spice, and they were still rather bland. Mine also didn't get crispy, even after flattening them out to ~ 1/4 inch and baking for like 18 minutes. They were just kind of a mild-flavored, soft oatmeal cookie, which was okay, but not what I was hoping for with this recipe.
They taste okay, but aside from the rather confusing list of ingredients, I would mention that the amount of water in no way creates a "pancake like batter with oats" but a oat crumble.
Perhaps with some playing and tweaking these could be a hit.