The secret you’ve all been waiting for. What’s in those Mystery Cookies? Popcorn, oatmeal, applesauce, Splenda, and a couple of other things. They’re tasty, they’re low in calories, and all it takes is a food processor and a little patience.
While I had a little time over the break, I visited my public library to see what recipes and healthy meal ideas I could find hiding in the shelves. One that caught my eye was Popcorn and Oat Cookies.
In its original form, it used sugar and oil, weighing in at just over 100 calories per cookie. Using the recipe modification techniques I learned in class, I got it down to nearly half as many calories by using Splenda in place of the sugar and applesauce in place of the oil. Here’s my version:
- 1 cup air-popped popcorn
- 1/4 cup oats
- 1 1/2 tbsp. Splenda Granulated or 3 packets
- 1/2 tsp. baking powder
- 2 tbsp. applesauce
- 1/2 tbsp. skim milk
- pinch of salt
- non-stick spray
- Preheat oven to 350.
- Place all ingredients excluding the non-stick spray into the food processor and mix until popcorn and oats break up.
- Divide the dough into four balls. On a baking sheet coated with non-stick spray, flatten the dough balls into cookie shapes.
- Bake until golden brown, 8-10 minutes.
- Refrigerate leftovers.
- Depending on the size of your food processor, you may have more luck making a double batch. I had to scrape walls of my processor several times to keep the dough in contact with the blades.
- The cookies do not rise much, so do not flatten the dough balls too much.
- The cookies get rubbery if not sealed tightly after baking.
Try these and let me know what you think. They’re not your typical oatmeal cookie, but they are tasty treats at 50 calories each!
- Healthy Cookie Recipes for World Health Day (bluemountain.com)
- Guest Post! Katie’s Healthy Cookies (whoopsyummy.wordpress.com)