Richard E. Collins, MD, The Cooking Cardiologist®
Cranberry Oatmeal Parsnip Cookies
Dessert with a root vegetable? No way! You will be surprised. The parsnips add fiber, deep root earth vitamins and minerals plus provide fiber, texture and moisture. This cookie is perfect for the Holidays. Have a gluten-free family member or guest? No problem. The recipe works very well with GF flour substitution.
1½ cup all-purpose flour or substitute C4C at Williams Sonoma, GF
1½ t baking soda
1½ t cinnamon
½ cup Smart Balance Butter-Canola Blend (50% less fat)
½ cup brown sugar
¼ cup Grade A Maple Syrup
2 large eggs
1½ t vanilla extract
3 cups rolled oats
2 cups peeled, shredded parsnips
1 cup dried reduced sugar cranberries
Preheat oven to 3500F. Line 2 standard sized baking sheets with parchment paper.
Combine the first 3 dry ingredients into a large bowl: flour, baking soda and cinnamon into a medium bowl. Set aside. In a large bowl, beat together the Smart Balance, brown sugar and syrup until fluffy, approximately 3-4 minutes. Add eggs and vanilla. Continue to beat until smooth. Slowly add the dry ingredients, beating until combined. Using a spatula, fold in the oatmeal, parsnips and cranberries. Using an ice cream scoop, place 12 cookies on each cookie sheet. Flatten each slightly with moistened finger tips. Bake until golden brown, about 12-14 minutes. Do not over-bake. The cookie should be moist and chewy.
Makes 24. Serving size: 1 cookie.
Nutrition Facts: Calories: 140, Total Fat: 3 g, Saturated Fat: .5 g, Trans Fat: 0 g, Cholesterol: 15 mg, Sodium: 115 mg, Carbohydrates: 26 g, Fiber: 2 g, Sugars: 10 g, Protein: 3 g
Diabetic Exchanges: 2 Carbs