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Very Low Sodium Oatmeal CookiesPrinter Version
Lacto Ovo —
1 Carb Choices
This cookie took a while to develop. It may seem easy now, but getting here meant making a lot of batches and finding others to help consume them. I am not a fan of wasting perfectly good food. Finally, a cookie without sugar, baking soda, baking powder nor salt. And it tastes every bit as good as an oatmeal cookie with all those high sodium ingredients. I admit you have to a little extra work to make these look like cookies, but it's worth it. The reason we can't just ball them up and shove them into the oven is because they are missing all those high sodium ingredients. Alas, to achieve better health, we have to say goodbye to the high sodium levels and hello to a delicious cookie.
Makes 30 3-inch Cookies
Sodium Per Recipe: 235.3 mg
Sodium Per Cookies: 7.844 mg
Protein: 3.111 g
Carbohydrate: 19.1 g
Dietary Fiber: 1.521 g
Total Sugars: 7.165 g
Total Fat: 10.2 g
Saturated Fat: 4.657 g
Monounsaturated Fat: 2.534 g
Polyunsaturated Fat: 2.225 g
Cholesterol: 31.4 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .367 g
Total Omega-6 FA: .174 g
Potassium: 106 mg
Sodium: 7.844 mg
Vitamin K: 1.193 mcg
2 large eggs (140 mg)
1 stick plus 7 tablespoons unsalted butter (26.6 mg)
2 tablespoons unsalted smooth or nutty peanut butter (5.44 mg)
½ cup Splenda Granulated (trace)
½ cup brown sugar, packed (30.8 mg)
1 tablespoon real maple syrup or low sodium molasses (1.8 mg)
In a medium size bowl beat together the eggs, butter, peanut butter, Splenda and syrup. When smooth add cinnamon and flour and beat lightly with electric beater or combine using a large spoon or other hand mixer. When smooth, add in the walnuts and raisins and oats and mix together with hand tool until well combined.
Using a large soup or other large spoon scoop out batter to form a cookie. To form the cookie we have to use a flat surface like a smooth plastic or metal spatula (pancake turner). The best way to do this is to spray oil on the bottom of the flat surface and press down on the ball of dough very heavily. Flatten it. We have to do this since we are not using baking powder or baking soda nor salt. If your first cookie is too large or too small, adjust the amount you scoop out until you get to the 3-inch cookie.
Sometimes we successfully make 34 of these cookies but mostly we end up with 30 of them. You may have peel the dough off the spatula using another spatula (pancake turner). This might sound a bit strange, but it's easily done.
Bake for 12 to 13 minutes.
Let cool for about 20 minutes or so before storing. We freeze ours and remove a few at a time for a snack or dessert.
1You may use 1 cup of golden raisins or 1 cup of Craisins or any combination of both to make a full cup.