Zutaten für High Protein Oatmeal Cookie
- Brown Sugar
- 1 cup raisins
- Apricot
- optional: 1 cup pitted dates (if using)
- Walnut Pieces
- Sliced Almonds
- Quick Oatmeal
- Soy Protein Isolate
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Egg
- Honey
- Vegetable Oil
- Whole Wheat Flour
- All Purpose Flour
- Apricot Juice
- 1 cup walnuts
- ½ cup granulated sugar
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Zubereitung von High Protein Oatmeal Cookie
- Prepare the fruit: In separate small saucepans, simmer 1 cup dried apricots with 1 cup water for 5 minutes. Repeat with 1 cup raisins and 1 cup water. Cover and let cool completely. (Do this the day before for best results). If using hard dates, simmer them as well until softened.
- Make the topping: In a food processor, combine 1 cup walnuts, ½ cup granulated sugar, and 1 cup all-purpose flour. Pulse until finely ground. Set aside.
- Drain the raisins and apricots, reserving the apricot liquid.
- Combine wet and dry ingredients: In a large mixing bowl, combine (see ingredients list for specifics). Mix on low speed for 4 minutes. Add the reserved apricot liquid and mix for another 3 minutes. Let the mixture rest for 30 minutes to allow the dry ingredients to absorb the moisture.
- Shape and coat the cookies: Using a #40 ice cream scoop, drop cookie dough into the walnut topping. Roll each cookie ball in the topping to coat. Place on a 12x18 inch baking sheet, arranging them 3x5.
- Bake: Bake at 350°F (175°C) for 14-15 minutes, or until golden brown.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
196g
Fat
14g
Carbs
27g
