Oats and Berry Low Fat Cookies

Blueberries is the fruit which you will always find in my refrigerator because of two reasons; first because my toddler likes blueberry yogurt and second because it's so versatile and I can add blueberries to my smoothies, dessert topping and salads too. This weekend I thought of baking blueberry cookies for my little one; but I want to make them light and healthy. As it's quite hard to find healthier snack options and store brought snacks are generally quite high in either sodium or sugar. Plus my toddler love to eat what we are eating so same thing goes with the snacks as well. We completely avoid white/ refined sugar at home and I use honey, molasses, brown sugar or stevia as sugar substitute. So I made these oats berry cookies with the combination of brown sugar and molasses. As you know molasses give a distinctive color, taste and flavor to baked goods. Not only that but black-strap molasses are also nutrient dense than refined sugar because of iron and minerals in it. These cookies are slight chocolaty in color because of molasses but they are so light and fruity that you can't stop yourself from eating one more. Oats and Berry Cookies
Oats and Berry Low Fat Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
Oats and Berry Low Fat Cookies
  • 1 tbsp unsalted butter (softened).
  • 2 tbsp packed brown sugar.
  • 2 tbsp blackstrap molasses.
  • ½ egg.
  • ½ tsp ground cinnamon.
  • 2 ml vanilla extract.
  • ½ cup quick cooking oats.
  • ⅓ cup whole wheat flour.
  • dash of salt
  • ¼ tsp baking powder.
  • a pinch of baking soda.
  • ½ cup fresh blueberries and strawberries.
  1. Preheat your oven to 350º F , grease a baking sheet lightly or line it with a piece of parchment paper .
  2. In a bowl, cream butter, brown sugar and molasses.
  3. Add egg and vanilla into butter mixture .
  4. In a separate bowl combine oats, wheat flour, cinnamon, salt, baking soda and baking powder; Gradually add dry ingredient mixture to the creamed mixture.
  5. Fold berries into the mixture.
  6. Drop heaped tablespoons of mixture on cookie sheet ( 1.5 to 2 inches apart)
  7. Bake for 14-16 minutes or until golden brown.
  8. Remove from cookie sheet to wire rack to cool.
  9. Store cookies in airtight container.
Nutrition Information
Serving size: 1 cookie Calories: 52.9 Fat: 1.6 g Saturated fat: 0.7 g Unsaturated fat: 0.6 g Carbohydrates: 9.4 g Sugar: 1.6 g Sodium: 67.1 mg Fiber: 1.2 g Protein: 1.3 g Cholesterol: 10.3 mg