Recipe: Oatmeal Cookies with Cardamom, Apricots and Walnuts
By Jennifer Iserloh
According to a 2006 study published in the American Journal of Clinical Nutrition, walnuts are one of the top ten antioxidant-packed foods. Fill your daily walnut dose with this classic recipe remixed with a dash of spice and fruit.
Oatmeal Cookies with Cardamom, Apricots and Walnuts
Makes 2 dozen cookies
1 1/2 cups rolled oats or Old Fashioned oatmeal (not instant)
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cardamom
3/4 cup firmly packed light brown sugar
8 Tbsp trans-fat free, margarine, softened
2 egg whites
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts (optional)
Non-stick cooking spray
Preheat an oven to 350°F. Lightly grease two baking sheets or line each with parchment paper.
In a large bowl, combine the flour, oats, baking soda, salt and cardamom. In another large bowl, mix the brown sugar and margarine with a wooden spoon until just combined. Add egg white. Stir until just blend. Stir in the flour mixture, apricots, and walnuts if using.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about one inch apart. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets 4 to 5 minutes until they become firm enough to remove. Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days.
Yield= 1 cookie= 1 ounce
*Note: If you don’t have whole wheat flour handy, grind dry oatmeal in a coffee grinder and make the cookies with oat flour!
More cardamom-inspired recipes from our in-house chef, Jennifer Iserloh:
Cardamom Banana Quick Bread
Ten-minute Tilapia with Cardamom and Cilantro