6 tbsp. unsalted butter, softened to room temperature
1 cup white sugar
2 whole large eggs
1/2 cup unsweetened applesauce
1 tbsp. grated orange peel
1 1/2 cup quick oats
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
1/2 cup unbleached all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup white chocolate chips
Preheat oven to 350 degrees F. In a large mixing bowl, blend butter and white sugar at medium speed with an electric mixer until light and fluffy. Add eggs and beat until combined. Then add unsweetened applesauce and orange peel and beat until combined. In a medium mixing bowl, combine dry ingredients (quick oats through salt). Gradually add oat mixture to butter mixture, beating at low-medium speed until combined. Place heaping teaspoonfuls on ungreased baking sheets about 2 inches apart and bake in preheated oven for about 8-10 minutes or until very lightly browned. Remove from pan and place on wire rack to cool. Melt white chocolate chips in microwave according to package directions. Drizzle over cooled cookies.
Servings: about 36 (1 cookie per serving)
81 calories, 14 grams carbohydrate (1 gram fiber), 1.5 grams protein, 3.5 grams fat (2 grams saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.