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.