Oatmeal Breakfast Cookies
|All purpose flour||3⁄4 Cup (12 tbs), unsifted|
|Baking soda||1⁄2 Teaspoon|
|No sugar added apricot jam||1⁄3 Cup (5.33 tbs)|
|Vegetable oil/Olive oil||3 Tablespoon|
|Egg whites||2 Large|
|Old fashioned rolled oats||1 1⁄2 Cup (24 tbs)|
|Wheat germ||3⁄4 Cup (12 tbs)|
|Chopped pecans/Walnuts||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350° F.
Line 2 baking sheets with aluminum foil.
On a sheet of wax paper, sift together the flour, baking soda, and salt.
2 In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
Stir in the flour mixture, oats, wheat germ, and walnuts if desired.
Drop the dough by heaping tablespoons on the baking sheet, spac-ingthe mounds 1 inch apart.
Bake for 17 minutes or until the cookies are set and browned.
Let cool for 1 to 2 minutes on the baking sheets, then, using a spatula, transfer to wire racks to cool completely.
The cookies can be frozen or stored in the refrigerator for up to 3 days.
Serving size: Complete recipe
Calories 2253 Calories from Fat 769
% Daily Value*
Total Fat 89 g137.5%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1776 mg74%
Total Carbohydrates 317 g105.6%
Dietary Fiber 52.9 g211.7%
Sugars 28.6 g
Protein 68 g135.7%
Vitamin A 0.3% Vitamin C 0.77%
Calcium 19% Iron 111.6%
*Based on a 2000 Calorie diet