Oatmeal Cookies/Lo Cal

These stripped-down oatmeal cookies skip the flour entirely, relying on a mix of quick oats and oat bran for structure. The result is a cookie that’s chewy, hearty, and noticeably lighter than the traditional version.

Apple juice stands in for some of the fat here, adding just enough moisture and a faint sweetness that lets you use less sugar overall. A hit of cinnamon rounds things out. They’re not trying to be something they’re not. These are honest, satisfying cookies that happen to be easier on the waistline.

Flatten them with a spatula before baking. They won’t spread much on their own since there’s less fat in the dough, so what goes into the oven is pretty close to what comes out.

Kitchen Tips

• Don’t overmix after adding the dry ingredients. Oat bran absorbs moisture quickly and overworking the dough makes the cookies dense and tough.
• Flatten the dough balls to about ¼ inch thick. They really won’t spread, so whatever shape you press is the shape you’ll get.
• Watch them closely after 12 minutes. The line between golden and burnt is thin with low-fat cookies since there’s less butter to buffer the heat.
• Store in an airtight container. Without much fat, these dry out faster than regular cookies.

Variations

• Raisin oat: Fold in a handful of raisins or dried cranberries for pops of sweetness.
• Banana oat: Mash half a ripe banana into the wet ingredients and skip the apple juice for a denser, naturally sweet cookie.