Best 2 Low Fat Valentine Cookies Recipes

HEALTHY OATMEAL COOKIES

Steps:

• In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

LOW FAT VALENTINE COOKIES

Steps:

• For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
• In a medium bowl, whisk together flour, baking powder, and salt.
• Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
• Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
• Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
• Roll out dough to a 1/4-inch thickness.
• Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
• Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
• Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
• For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
• Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
• When cookies are fully cooled, frost and decorate as desired.
• Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!