Tuesday, February 15, 2011

Lemon Iced Chock-Full-of-Oatmeal Cookies

These are rather low fat and very tasty. The only flour used is oat flour. A little bit of extra "work" icing these delicious morsels, but worth it. The original recipe is from the fine folks at Vegetarian Times. Makes 24-32 cookies, depending on size.

2 Tbs. ground flaxseed meal
3 TB water
1 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 TB Earth Balance margarine, softened
1/2 cup light brown sugar
1/4 cup sugar
1/4 cup applesauce
1 tsp. vanilla extract
1 1/2 cups old-fashioned oats
1/2 cup dried cranberries

1 cup confectioners' sugar
2 Tbs. lemon juice

1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.

2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. (Don't be alarmed if it never gets light and fluffy - mine didn't and the cookies turned out just fine.) Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture; mix. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.

While cookies are baking, make icing.
Mix together confectioners’ sugar and lemon juice in small bowl until smooth. Icing should be thick, but spreadable. Gently brush or spoon icing on warm cookies.

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