High Fiber Oatmeal Cookies Recipes

Steps:

• In a separate bowl, stir softened butter with brown sugar until well mixed.
• Stir sifted dry ingredients into butter-sugar mixture.
• Stir in dry oats and beaten eggs.
• Add vanilla and almond extracts; mix thoroughly.
• Stir in raisins, chopped dates and chopped pecans; mix well until batter is firm.
• Drop small dollops (about 1 heaping teaspoon) 2 inches apart onto a greased cookie sheet.
• Bake for 18 minutes in 350 degree oven until golden brown.
• Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. (I liked them better the second day.).

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
• In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

Steps:

• Mix together butter, Splenda, molasses and pumpkin pie spice until creamy.
• Add eggs and beat until smooth.
• In a separate bowl mix together ground almonds, oat bran, vanilla protein powder, baking soda, salt, flaxseed meal and oatmeal.
• Add slowly to butter mix and blend well.
• Add raisins and mix again.
• Preheat oven to 350 degrees.
• Spray 2 cookie sheets with cooking spray and drop dough onto them.
• These cookies do not spread out very much so you may want to press them down a little bit.
• The less you press them out the fatter and chewier they are.
• Bake 8-10 minutes.
• Be careful not to overbake.