Fruity Puree Cookies

Fruity Puree Cookies (from the petit appétit cookbook, lisa barnes)

¾ cup organic brown sugar

¾ cup expeller pressed canola oil

1 cup apple puree

½ tsp salt

1 tsp vanilla extract

½ cup organic oat bran

½ cup organic toasted wheat germ

1 ½ cup organic whole wheat flour

½ cup organic soy flour

Heat oven to 350 F. Combine sugar and oil in a medium bowl until smooth. Add remaining ingredients, one at a time, mixing after each addition. Refrigerate dough for 30 min. Roll 1 Tablespoon pieces of dough into balls and place on a greased or parchment-lined baking sheets. Flatten cookies with a fork that has been dipped in flour. Bake for 12-14 minutes or until golden brown underneath. Remove cookies with a spatula and cool on wire racks.

Yields: approx. 100 cookies

Nutritional Information: serving size 3 cookies, calories 110, total fat 6g, sodium 40mg, cholesterol 0 mg, total carbohydrate 13g, dietary fiber 2g, sugars 6g, protein 3g

Wheat-Free Fruity Puree Cookies (from the petit appétit cookbook, lisa barnes)

¾ cup organic brown sugar

¾ cup expeller pressed canola oil

1 cup apple puree

½ tsp salt

1 tsp vanilla extract

1 cup organic oat bran

2 cups organic brown rice flour

Heat oven to 350 F. Mix sugar and oil in a medium bowl until smooth. Add remaining ingredients, one at a time, mixing after each addition. Roll 1 Tablespoon pieces of dough into balls and place on a greased or parchment-lined baking sheets. Flatten cookies with a fork that has been dipped in flour. Bake for 12-14 minutes or until golden brown underneath. Cookies will be light colored on top. Remove cookies with a spatula and cool on wire racks.

Yields: approx. 100 cookies

Nutritional Information: serving size 3 cookies, calories 110, total fat 6g, sodium 40mg, cholesterol 0 mg, total carbohydrate 15g, dietary fiber less than 1g, sugars 6g, protein 1g