Each cookie has 1 1/3 grams of fiber, 110 calories, and 1 1/2 grams of protein.
Fat content is 9 grams per cookie, so this is not a low-fat cookie. Fat could be reduced by using 3 Tablespoons of Smart Balance instead of 1/4 cup (4 Tablespoons) which would reduce the fat by 18 grams. By leaving out one or two of the following: chocolate chips (16 grams of fat), coconut (27 grams of fat), or pecans (21 grams of fat but it’s the healthier type), fat content could be greatly reduced.
This makes 1/2 batch of cookies, approximately 30 cookies. To make 5 dozen cookies, double the recipe.
- 1/2 cup Smart Balance (do not use the light version)
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1/2 cup flour (1 & 1/2 grams of fiber)
- 1/2 cup Spelt or whole wheat flour (Spelt flour adds 8 grams of fiber)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup instant oatmeal (8 grams of fiber)
- 1 cup Fiber One Honey Cluster flakes (this adds an additional 13 grams of fiber to the recipe)
- 1/2 cup coconut (I used organic, unsweetened) (5 grams of fiber)
- 1/4 cup chopped pecans (2 grams of fiber)
- 1/4 – 1/2 cup semisweet chocolate chips (optional) (4 grams of fiber for 1/2 cup)
Cream together the Smart Balance and both sugars. Blend in the egg. In a separate bowl, sift together both flours, baking soda, and baking powder, and then add to the creamed mixture. Blend well. Mix in the vanilla. Add the oatmeal, Fiber One cereal, coconut, pecans, and chocolate chips. Form into 1 inch balls. (You can roll in powdered sugar if you like.) Press down with a fork on greased baking sheet. Bake at 350 degrees for 9-12 minutes, depending on how brown you like them.