Freshly baked cookies are a staple at snack time and the perfect sweet finale to a meal. Often high in fat and sugar and low in fiber, they’re also one of the first things to be given up when people resolve to follow a healthy diet.
Well, we have some good news – with a few simple substitutions and the addition of heart-healthy rolled oats, you can have your cookie and eat it, too. Oats provide dietary fiber, minerals and complex carbohydrates, and add a wonderful texture and flavor to your cookies.
A favorite across North American and European cultures, the classic oatmeal cookie has stood the test of time. With roots in Scotland, the first recorded recipe for oatmeal raisin cookies dates back to 1896. By the early 1900s, recipes were popping up all over Europe and North America, and today, they are one of the most popular cookies with all age groups.
Of course, there will always be raisin-haters in the crowd. For those people, or whenever you’re looking for a change from the ordinary, try other dried fruits such as cranberries, blueberries, cherries or even goji berries in your oatmeal cookies. With so many options, you can make a different cookie every time.
For an oatmeal cookie packed with healthy ingredients, try these farmland flax cookies. A perfect complement to oats, flax has numerous benefits including omega-3s, dietary fiber and phytonutrients, which may help prevent certain kinds of cancers. These cookies are sweet, satisfying and may quickly become a new family favorite.
Cookies that don’t normally contain oats can often be given a nutritional make-over, without sacrificing flavor. Start with one of your favorite drop cookie recipes and try substituting regular or quick oats for up to one-third of the flour. To reduce fat, replace up to half of the butter called for with unsweetened applesauce or prune puree. You may also find that this also allows you to cut back on some of the refined sugar in the recipe.
Keep experimenting with oats – small changes can make a big difference.
Biscuits champêtres aux graines de lin
Ingrédients
- 1 1/3 tasses de beurre (325 mL)
- 1 1/2 tasses de cassonade légèrement tassée (375 ml)
- 1 1/4 tasses de sucre granulé (300 ml)
- 2 1/3 tasses de graines de lin entières (575 ml)
- 3 œufs gros
- 1 1/2 c. à c. d'extrait de vanille (7 mL)
- 3 1/2 tasses de farine (825mL)
- 1 c. à s. de bicarbonate de soude (15mL)
- 3 tasses de flocons d'avoine roulés (750mL)
Instructions
- Dans un bol, crémer le beurre et les sucres, ajouter les graines de lin.
- Dans un autre bol, battre les œufs et la vanille ensemble. Combiner avec le mélange de graines de lin.
- Mélanger ensemble la farine et le bicarbonate de soude. Incorporer les flocons d'avoine roulés et combiner avec les autres ingrédients.
- Façonner la pâte en bûche ronde de 4 cm (1 ½ po). Mettre au congélateur et refroidir.
- Préchauffer le four à 350 ° F (180 ° C).
- Trancher la bûche en médaillons de 6 mm (1/4 po).
- Déposer sur une plaque à pâtisserie en laissant environ 2 pouces (5 cm) entre les biscuits.
- Cuire au four de 13 à 15 minutes.
- Retirer de la plaque et laisser refroidir sur une grille.