How many calories are in a homemade oatmeal cookie?

Homemade Oatmeal Cookies (1 cookie) contains 20g of carbs, 2g of protein, 8g of fat, and 160 calories.

Are oatmeal cookies fattening?

Even with healthy additions, an oatmeal cookie is still a cookie. Enjoying one occasionally is OK. They may contain more nutrients than other cookies, but they still contain large amounts of fat and sugar, which aren’t so healthy and may be detrimental to your waistline.

How do you make low calorie cookies?

Baking powder and baking soda– A combination of the two leavening agents helps keep the cookies thick and rise. Cornstarch– Holds the cookies together, without needing any eggs! Salt– Just a pinch to bring out the overall sweetness of the cookies. Unsweetened applesauce– Lowers the fat and calories of the cookies.

Which biscuit has lowest calories?

Lowest calorie biscuit: Party Rings

The sweet party treats rank well in our healthiest biscuits test, topping the charts as the lowest calorie biscuits available. Jane also rates their low fat, sugar and salt content.

What is the most unhealthy cookie?

Oreo Mega Stuf

This cookie is made up of a dangerous trifecta: It’s high in calories, fat, and sugar. Plus, it’s packed with processed ingredients ranging from palm oil to artificial flavors.

Why are Oreos so bad for you?

When turning over a pack of Oreos, you will find that they are devoid of nutritional value. That means there is no fiber, no vitamins, no good fats or protein. However, it has a high amount of sugar which makes them yummy, but more destructive to our health than helpful.

What happens if you put less sugar in cookies?

The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste less sweet, of course. But beyond that, their flavor also becomes flat; sugar is a flavor enhancer much like salt is.

What happens if you put less sugar in a cake?

Without sugar, your cakes would go stale much quicker. The presence of sugar in a cake batter also interferes with the formation of gluten, preventing those proteins from arranging into a network. Less gluten formed means a softer, more tender cake with less “chew.” Chewy bread is great, but chewy cake? Not so much.