I also have a cookie recipe that sort of came from the bran muffin recipe. I call them Everything But Cookies because the first time I made them, I was just throwing in various ingredients leftover from other baking I had done that day, so they can contain everything but the kitchen sink. They are very chewy and freeze well also.
4 egg whites, whipped 1/2 teaspoon cream of tartar 1/2 cup applesauce, unsweetened 1/2 cup brown sugar 1 cup flour, all-purpose 1 tablespoon baking powder, low sodium 1 cup rolled oats 1 cup wheat bran 1/2 cup cranberries, chopped 2 teaspoons extracts, flavor to taste 2 teaspoons cocoa powder, unsweetened 1 teaspoon cinnamon 1/2 teaspoon ginger
Preheat over to 350 F. Use non-stick spray or parchment paper on baking sheets.
Whip egg whites with cream of tartar until fairly stiff. Add sugar and applesauce and blend.
Combine remaining ingredients except cranberries and extract.
Fold dry ingredients into egg white mixture just until well combined.
Stir in cranberries and extract just until well combined.
Place heaping tablespoons of dough on baking sheets about 1 inch apart. These do not spread during baking, so you can place them fairly close together.
Bake for about 15 minutes.
Makes about 3 dozen cookies.
A couple of tips and variations.
If you want a little bit smoother or more integrated texture, mix the oatmeal and wheat bran separately and pour a little boiling water over them and mix and let them soak for 10-15 minutes. Then add them to the eggs along with the dry ingredients.
You can omit the cocoa powder and cranberries if desired or sub with other fruit (dried or fresh). Use more or less sugar to taste or sub with sugar substitute, and change out the cinnomon and ginger if there are other spices you prefer.
Another staple in my house is bran muffins. I bake a batch of 2 dozen every week or so and keep them in a zip lock baggie in the freezer. Will have them for breakfast with some fat free cream cheese or pear butter. They are also good crumbled up and "baked' in the microwave with some sliced apple, cinnamon and then after heated, topped with some fat free vanilla yogurt. They can also be crumbled and used in place of croutons with salad. Or try them in a fruit compote layered with fruit and yogurt or in place of pie crust for individual "tarts" or "shortcakes" as a dessert.
My recipe is at sparkrecipes.com under the title "Basic Muffins". You can add any type of fruit, nuts, or spices to the recipe for variety.
They are under 70 calories and very high in fiber, protein (if you use soy flour for part of the flour) and calcium (from the baking powder). They have less than 1/2 g fat and very low in sugar and sodium, if you use salt free baking powder.
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