Cookie classics: two old-time favorites lose the fat, but not the flavor

Vegetarian Times, March, 1998 by Nancy Berkoff

Let's consider the social status of a cookie. It's a casual, down-to-earth treat, gladly welcomed in every lunchbox and at any party. Who among us doesn't love those few bites of concentrated pleasure provided by what the Dutch call koekje, or "small cake"? Some prefer a soft and chewy cookie; others insist on one that is crisp and crunchy. But there's an enormous variety between these two delightful extremes and a cookie exists to indulge virtually every taste.

This got me thinking: Most low-fat cookies have a dry or gummy texture with an unnatural taste. Why shouldn't cookies that are low-fat be tasty too?

With my family and friends as willing taste testers, I took two American classics--oatmeal-raisin cookies and lemon bars--and reduced their fat and sugar while enhancing their whole grain goodness. Each recipe uses just enough margarine and eggs (or Egg Replacer) to ensure good flavor and texture without going overboard. Healthy substitutes like fresh or dried fruit, fruit juices and juice concentrates make up what's missing.

The lemon bars can be made with pure lemon juice; for a seasonal treat, add chopped fresh berries, peaches, apricots or even pears. And our oatmeal cookies can go way beyond the traditional "raisins-only" variety of dried fruit and include such exotic mix-ins as chopped dried mango, papaya and/or pineapple. For the final touch, complement your low-fat classics with a fruit smoothie or cup of herbal tea.

Oatmeal Cookies

MAKES 24 LACTO-OVO/VEGAN

These low-fat chewy cookies are so full of old-fashioned oatmeal-spice flavor that they are sure to become a favorite in your home.

1/2 cup pastry flour
1/2 cup whole wheat flour
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. baking soda
1/4 tsp. ground ginger
1 stick (1/2 cup) margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs or equivalent Egg Replacer
1/2 tsp. vanilla extract
2 Tbs. cold water
3/4 cup old-fashioned rolled oats
1/2 cup raisins