A Twist on Traditional Oatmeal Cookies

Even the healthiest among us crave a sweet dessert sometimes. And with this week's recipe, there's no reason to forfeit taste in the name of nutrition. Rich in whole grains, these cookies provide dietary fiber, which is associated with both cancer protection and heart health. Apricots – the surprise ingredient – provide ample beta-carotene, a phytochemical that is also associated with lower cancer risk. But remember: stick to the serving size to indulge your cravings sensibly without widening your waist.

Oatmeal-Apricot Cookies

1/4 cup canola oil
1/4 cup applesauce
2/3 cup packed light brown sugar
1 egg
2 tsp. vanilla
1/2 cup dried apricots, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup old fashioned or quick-cooking oats
1 Tbsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 375 degrees. Set aside two ungreased cookie sheets.

In a small bowl, whisk together the oil, applesauce, sugar, egg and vanilla. Stir in the apricots and set aside.

In a medium bowl, combine the all-purpose flour, whole-wheat flour, oats, cinnamon, baking powder and salt.

Combine the wet and dry ingredients and stir until combined.

Drop the batter by the spoonful onto the cookie sheets. Press each cookie down slightly with the back of the spoon.

Bake for 15 minutes, remove and cool immediately on a wire rack.

Makes 16 servings, 2 cookies per serving.

Per serving: 130 calories, 4 g total fat (0 g saturated fat),
21 g carbohydrates, 2 g protein, 1 g dietary fiber, 80 mg sodium.

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