I'm always intrigued by a recipe that substitutes certain ingredients to be more healthy. I know that a dessert-recipe is still filled with calories, carbs and sugar, but at least I feel a teeny bit less guilty when I'm eating it. The advantages of whole wheat over white flour is that whole wheat flour has more nutrients, such as protein and fiber. I must be honest, and say that while I'm normally ecstatic about healthier options for food (such as my vegan oatmeal cookies or healthy banana - chocolate chip waffles), this recipe just wasn't that great. Okay, but not great. Rating: 3.5 out of 5.
Healthy Oatmeal Cookies: Martha Stewart - Everyday Food
- ½ cup whole-wheat flour (spooned and leveled)
- ½ cup all-purpose flour, (spooned and leveled)
- 1 teaspoon baking powder
- ¼ cup canola oil
- ⅔ cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup rolled oats (not quick-cooking)
- ½ cup dried currants or raisins
- Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.