HEALTHY COOKIES

We all like to make cookies around the holidays. In the past, I spent days before Christmas cutting out gingerbread men, Christmas trees and Santas. I carefully iced them with various-colored frostings made of powdered sugar. Since my husband is now a diabetic, I can no longer make those sugary confections.

In concocting the cookies below, I used some sugar, but tried to balance it, making a reduced sugar cookie. In deciding how to sweeten them, I allowed for the other ingredients. For instance, I used all sweetener in the oatmeal chocolate chip cookies because there is sugar in the semi-sweet chocolate chips. In the lemon rosemary cookies, I did the same because they are dusted with powdered sugar. In the other two recipes, I used a combination of sweetener and brown sugar. I also reduced the fat and used canola oil and/or soft margarine rather than butter.

My husband was very happy with the results. If you are a diabetic, remember that these are not carb-free and do not to eat too many at one time.

Peanut Butter Cookies

1 1/4 cups whole wheat flour
1 teaspoon baking powder
(Or 2 teaspoons sodium and potassium-free baking powder)
1 cup peanut butter
(Use a brand with no added sugar)
1/2 cup canola oil
1/4 cup egg substitute
1/2 cup measures-like-sugar sweetener
1/2 cup brown sugar

Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
Whisk together the whole wheat flour and baking powder. Set aside.

In another bowl beat together the peanut butter, oil, egg substitute, sweetener and brown sugar. Slowly stir in the flour mixture.

Roll into small balls and place them on the cookie sheet. Using a fork, press down each cookie, first one way and then another to make a crisscross design. Bake 10-15 minutes.

Lemon Rosemary Thumb Prints

I broke my own rule and used all white flour to make these. I felt that whole wheat would overpower the other flavors that need to come through.

Cooking spray
1/4 cup canola oil
1/4 cup heart healthy soft margarine
1/3 cup egg substitute
3/4 cup measures-like-sugar sweetener
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons snipped rosemary
4 teaspoons grated lemon zest
1 teaspoon baking powder
(Or two teaspoons sodium and potassium-free baking powder.)
1/2 cup sugar-free apricot jam
1 tablespoon lemon juice
Powdered sugar

Preheat the oven to 400 degrees. Spray a cookie sheet with cooking spray.

In a mixing bowl beat the oil, margarine, egg substitute and sweetener and vanilla with an electric mixer on medium speed for 1 minute. Whisk together the flour, rosemary, 2 teaspoons of the lemon zest and baking powder. Add 1/2 to the liquid and beat until combined, scraping down the sides of the bowl. Stir in the remaining flour mixture.

Mix together the remaining 2 teaspoons of lemon zest, the lemon juice and the apricot jam.
Shape the dough into 1 1/2-inch balls. Place 2 inches apart on the prepared cookie sheet. Flatten slightly with your hand. Then, using your thumb, make an indentation in each cookie. Fill the indentations with the apricot mixture. Bake 8-10 minutes or until bottoms are lightly browned.

Cool 1 minute. Transfer to wire rack; cool.

Dust with powdered sugar.

Oatmeal Chocolate Chip Cookies

1 cup whole wheat flour
3/4 cup old-fashioned oats
1 teaspoon baking soda
(Or 2 teaspoons sodium and potassium-free baking soda)
1 teaspoon cinnamon
1/4 cup canola oil
1/3 cup egg substitute.
2 tablespoons buttermilk
3/4 cup measures-like-sugar sweetener
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
Whisk together the flour, oats, baking soda, baking powder and cinnamon. Set aside.
Mix the canola oil, egg substitute, buttermilk, sweetener and vanilla. Stir in the flour/oatmeal mixture. Mix thoroughly and then stir in the chocolate chips.

Drop by rounded teaspoons onto the prepared cookie sheet. Flatten slightly with your hands.

Bake 10-12 minutes. Let them cool 2 minutes and remove them to a wire rack to cool thoroughly.

Cinnamon Drops
These get a nutritional boost with wheat germ!

1 1/8 cups whole wheat flour
1 teaspoon baking powder
(Or 2 teaspoons sodium and potassium-free baking powder)
1/4 cup wheat germ
1 teaspoons cinnamon
1/3 cup measures-like-sugar sweetener
1/3 cup brown sugar
1/4 cup vegetable oil
1/4 cup skim milk
1/4 cup egg substitute
1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.

Whisk together the whole wheat flour, baking powder, wheat germ and cinnamon. Set aside.
Put the sweetener and brown sugar in a large bowl and slowly mix in the oil. Add the milk, egg substitute and vanilla. Mix well. Stir in the flour mixture.

Drop by teaspoons full onto the prepared cookie sheet. Bake 10-12 minutes or until browned around the edges.