I saw Sunny make peaches and cream cookies. They looked like they’d be good, but I’ve never been a big fan of peaches. Then I read the reviews and it sold me – everyone was loving these cookies! I really wanted to try them out, but they were fattening and had peaches in them. I came up with this reinvention to get the same flavor but without the “bad stuff”, plus I used apples instead. I took these to my in-laws for Christmas last year and they were a huge hit!
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PEACHES AND CREAM OATMEAL COOKIES – Anthony J. Caruso
2/3 cup white whole wheat flour (recommended: King Arthur)
1/2 teaspoon baking soda
1/2 cup light butter spread, softened (recommended: Smart Balance Light)
1/4 cup brown sugar substitute (recommended: Splenda)
1/4 cup sugar substitute (recommended: Splenda with Fiber)
1/4 cup egg substitute
1 1/2 cups rolled oats
1/2 cup chopped dried apples
1/2 cup chopped walnuts
1/4 cup white chocolate chips
Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg substitute and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
Here’s the skinny:
First, I used white whole wheat flour to make this a 100% whole grain cookie.
Next, instead of butter, I used a light butter spread. This saved about 25 grams of fat and about 15 grams of saturated fat, or about 80%.
I also cut down the brown sugar in half by using a brown sugar substitute blend. I also used a sugar substitute with fiber instead of granulated sugar to cut out unhealthy sugars and add fiber to the cookie as well.
Also, I used egg substitute instead of eggs in order to cut out the fat and cholesterol in the eggs.
Lastly, I cut the amount of white chocolate chips in half. White chocolate is one of the most unhealthy ingredients you will find, but there really isn’t anything out there that can mimic the taste. However, you don’t need a lot in order to get the flavor, so I cut the amount in half. Trust me, you won’t feel like you’ve cut down on the chips at all.