Reduced Fat Cranberry Oatmeal Cookies
Indulge in guilt-free snacking with these Reduced Fat Cranberry Oatmeal Cookies, a perfect balance of wholesome and flavorful! Made with heart-healthy rolled oats, naturally sweetened with unsweetened applesauce, and packed with tart dried cranberries, these cookies are a lighter twist on a classic favorite. The recipe uses just egg whites and a touch of cinnamon for added warmth, producing soft, chewy cookies that are lower in fat without sacrificing taste. Ready in under 25 minutes, they’re an excellent option for busy weekdays, family gatherings, or a satisfying sweet treat. Customize with optional chopped nuts for a delightful crunch, and enjoy these cookies fresh or freeze them to savor later. Your search for the ultimate reduced-fat oatmeal cookie ends here!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Light brown sugar, packed
- 0.25 cups Granulated sugar
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.5 cups Dried cranberries
- 0.25 cups Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Mix thoroughly and set aside.
In a large mixing bowl, whisk together the unsweetened applesauce, light brown sugar, and granulated sugar until smooth.
Add the egg whites and vanilla extract to the wet ingredients, whisking until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be careful not to overmix.
Gently fold in the dried cranberries (and optional chopped nuts if using) until evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 196.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
