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Related recipes: Citrus, Dairy-Free, Desserts, Eggs, Grains, Kid-Friendly, Low-Carb, Low-Sodium, Potlucks, Vegetarian, Winter
Yield: 24 servings
2 1/4 cups (195g) quick cooking oats, uncooked
1 cup (120g) unbleached flour, white
2 Tbs (15g) orange peel, finely grated (or tangarine peel)
1/2 tsp (2g) baking soda
1/2 tsp (2g) baking powder
1/3 tsp (1g) cinnamon
1/3 tsp (1g) nutmeg
1/4 tsp (2g) salt
6 Tbs (90mL) vegetable oil
1 cup (160g) brown sugar, packed
2 egg whites
1 tsp (5mL) vanilla extract
Preheat oven to 350°F (175°C).
Spray several baking sheets with vegetable oil spray and put aside.
In a medium bowl, mix together oats, flour, orange peel, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a large mixing bowl with the mixer set on medium speed, beat together oil, brown sugar, eggs whites and vanilla until fluffy and smooth. Slowly beat in the oat mixture.
Using a spoon, form cookie dough into 2 1/2-inch (6cm) rounds and space about 3 inches (8cm) apart on baking sheets. Bake for 8–10 minutes until golden brown. Remove from baking sheets and let cool on rack.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
