Ingredients
- 1 egg
- 160 gr rolled oats
- 140 gr all purpose flour
- 110 gr brown sugar
- 100 gr granulated sugar
- 60 ml lowfat vanilla yogurt
- 60 ml vegetable oil
- 45 gr unsweetened cocoa powder
- 5 gr chocolate extract
- 4 gr vanilla extract
- 2 gr baking powder
- 2 gr baking soda
- 1 gr salt
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the egg, sugars and oil with an electric mixer until smooth. Add the yogurt, vanilla extract, chocolate extract, oats and cocoa; beat again. Add the flour, baking powder, baking soda and salt; beat until well mixed. Let the batter sit for about 10 minutes so that the oats can absorb the liquid. Drop the batter by rounded teaspoonfuls about 5 cm apart onto the cookie sheets and bake for 7 to 8 minutes, or until the cookies are slightly puffy and no longer look wet. Cool on wire racks. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories,
1.5g fat. ----
