ISO yummy high fibre cookie recipe
Hmm, weird, I posted this a half-hour ago but poof!!
Anyway, I have a young child who has a tendency towards constipation so I'm looking to make some tasty high fibre cookies that are basically disguised laxatives. I'd prefer something without too much sugar but otherwise, I'm open to any and all ingredients (no allergies, broad palate). Any suggestions? Thanks.
1/2 cup organic coconut oil
3/4 - 1 cup amber agave nectar, to taste
2 extra large eggs
2-3 tsp vanilla extract
1/2 c whole wheat pastry flour
1/2 c oat barn
1/2 c wheat germ
1 3/4 c oats (not quick cooking)
1/4 c flax seed (pulverized in coffee grinder)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt (or omit and sprinkle the cookies with kosher salt before baking)
1 tbsp lecithin granules
Mix coconut oil and agave. Beat in eggs and vanilla. Sift together dry ingredients. Refrigerate dough til cool and firm.
Bake at 350 using walnut sized balls for 8-10 min.(Sprinkle with kosher salt if using, before baking). Ovens may vary, so I'd watch them. I prefer to undercook them, so they firm up while cooling, and I find this gives me crunchy on the outside, chewy on the inside texture.
Many thanks for all of your recipes and suggestions. I think I'll go with one of the oatmeal recipes and sub in some combination of oat bran/wheat germ/bran as well as some dried fruit or apple sauce for added fibre. He already eats loads of fresh fruit and veggies, drinks lots of water (barely any juice and no pop), munches on bran buds and likes the odd dried prune. I'm hoping a little fibre-filled treat, along with plenty of water, will help do the trick!!
re: peppermint pate
re: peppermint pate
I don't think your suppose to cook with flax oil, but the seeds are fine. Another good substitute would be coconut oil for the butter/shortening, in sufficient quantity it has a laxative effect and has the added benefit of luric acid for immunity and is a great oil for developing nervous systems.
The oatmeal cookie recipe on any canister of oatmeal maximizes the oat-to-flour ratio and makes a delicious cookie. Use White Whole Wheat flour for extra fiber without the strong taste of regular whole wheat.
Add wheat germ to any cookie recipe, in place of some or all of the nuts.
Sub finely-ground nuts for a quarter to a third of the flour in baking recipes.
Dried fruit in your baked goods will help, too, but don't forget to make sure he drinks plenty of water. Sugary drinks are dehydrating. Get him used to drinking plain or very lightly flavored water (heavily-diluted fruit juice) early may prevent his developing a soft drink habit.
Actually, my oatmeal cookie recipe has more than 3x ratio of oats to flour, and the Quaker oats recipe it's 2x... so mine has more. Which is why the dough is kind of crumbly and you have to press it together a bit. I expect Quaker oats wants to make the recipe *easier*, but I actually find the texture with more oats is really crispy and kind of... sublime. Not to toot my own horn or anything. ;)
Since I prefer the lighter, crunchier cookie I get with quick oats, I made the recipe using them, and have never tried it with regular oats. However, I imagine the crumbly dough would be even more of an issue if you used regular oats.
I should also add that I purchase my oats from a bulk bin in a local co-op, and I think their texture is a bit more robust than the grocery-store quick oats I've used.
If you want to try the recipe using regular oats I would personally try adding a small amount if liquid to the batter if they seem too crumbly. If you do, let me know how they come out!
I can't vouch for their nutritional value, but Patti Murray's Apricot Streusel Bars from The Baker's Dozen Cookbook have oats and dried apricots, and are absolutely delicious. I sub out 1/2 the flour with almond flour, or you can use ww. You can find the recipe here: http://www.signonsandiego.com/news/20...
I'm going to share with you my oatmeal-y oatmeal cookie recipe:
Preheat oven to 350.
3/4 cup whole wheat pastry flour (or you can use all-purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
a pinch nutmeg
2 1/2 cups quick oats
1/2 cup unsalted butter or shortening at room temperature (I use half butter and half Spectrum Organic no trans-fat shortening)
1/2 cup white sugar
1/2 cup brown sugar
Beat in well:
1 large egg
1 teaspoon vanilla
Mix the wet and dry ingredients. The dough is a bit dry and crumbly. Scoop rounded teaspoons onto a greased cookie sheet. Bake around 10 minutes.
I would think you could cut the sugar back at least 1/4 cup, especially if you want to add raisins. Raisins would add more fiber, but personally I don't like them much in cookies, so I don't use them.
I just made these last night and want to edit the recipe slightly.
1) I think 3/4 cup sugar total is plenty, so try using 1/2 white and 1/4 brown.
2) If you want them to be more crispy, take them out of the oven after 10 minutes or so, flatten each cookie slightly with a fork, and return them to the oven for another 2 minutes or so.
3) They probably need to bake a few minutes longer than 10.