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Heart and Stroke 2010
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Yield: 3 dozen cookies
Print Options: 3x5 | 4x6 | Entire
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Ingredients:
| 3 Tbsp |
canola oil |
45 mL |
| 1/3 cup |
brown sugar |
75 mL |
| 1/4 cup |
white sugar |
50 mL |
| 1 |
egg |
1 |
| 3/4 cup |
unsweetened applesauce |
175 mL |
| 2 tsp |
vanilla |
10 mL |
| 1 tsp |
baking powder |
5 mL |
| 1/2 tsp |
baking soda |
2 mL |
| 1 1/3 cup |
whole wheat flour |
325 mL |
| 1 cup |
rolled oats |
250 mL |
| 1/2 cup |
mini chocolate chips |
125 mL |
Directions:
Preheat oven to 350°F (175°C).
In large bowl whisk together canola oil, brown sugar, white sugar, egg, applesauce and vanilla until well combined.
In a separate bowl, combine baking powder, baking soda and whole wheat flour. Add to moist ingredients along with rolled oats and mini chocolate chips. Stir well to combine ingredients.
Using a leveled 1 tbsp measure, portion out cookies on parchment-lined cookie sheets, about 2 inches apart. Flatten slightly with a fork.
Bake for 7 to 8 minutes or until golden brown. Cool for 5 minutes on baking sheet. Transfer to wire rack to cool completely.
Chef’s Tip: Have a favorite baked-good recipe? Make it more heart healthy by using 2 tsp canola oil for 1 tbsp solid fat, OR 1 tbsp soft tub non-hydrogenated margarine for 1 tbsp butter or hard brick margarine.
Nutrition Tip: Canola oil is a convenient and heart healthy fat to include in baked goods. Canola oil provides heart healthy unsaturated fat and when compared to other oils, contains the lowest amount of saturated fat.
Nutritional Information:
| Serving Size: |
1 cookie |
Calories: |
70 |
| Cholesterol: |
5 mg |
Total Fat: |
2.5 g |
| Carbohydrates: |
11 g |
Fibre: |
1 g |
| Protein: |
1 g |
Saturated Fat: |
0.5 g |
| Sodium: |
30 mg |
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