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I made these oat bran and butter wafers to enjoy with Jacque’s strawberries with red wine and cassis for Easter. I found the recipe in Jacques Pepins Simple and Healthy Cooking (affiliate link) a great cookbook published back in 1994, a few years after the oat bran craze of the late 1980s.
Quick and easy to make, Jacques explained in his headnotes that these oat bran and butter wafers “are especially good when you make them very thin. To get thin cookies you will want to spread the batter out very thinly on your cookie sheets, ignoring any small holes you create.”
I spread them out with a little offset spatula (affiliate link) onto Silpat (affiliate link)-lined cookie sheets with good results. The back of spoon or butter knife also should work.
You can leave your cookies flat, which is what I did, or shape them into cones or cups when warm from the oven, if you want fancier cookies.
The recipe also specifies using oat bran, not oat flakes or rolled oats.
Everyone really enjoyed these thin and crispy oat bran and butter wafers. They were perfect with the strawberries with red wine and cassis and would be delicous with ice cream.
How Many Calories and WW Points in Low Fat Oat Bran and Butter Wafer Cookies?
Even with the butter, these cookies manage to be low in fat too with just 47 calories each!
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
If you’ve made these low fat Oat Bran Butter Wafers, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Oat Bran and Butter Wafers Recipe
Ingredients
- 1/3 cup sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 2 egg whites
- 1/2 cup all-purpose flour
- 1/2 cup oat bran
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 400F degrees.
- Lightly coat 2 cookie sheets with nonstick cooking spray or line them with silicone liners.
- In a large bowl, mix together the sugar, butter and vanilla. Add the egg whites, flour and oat bran and stir just until everything is incorporated. The mixture will be lightly liquid.
- Spoon the batter onto the cookie sheets, dividing it into 18 equal portions. Spread each portion out very thinly and ignoring small holes to form a 3-3/4″ to 4″-inch round. (Rotating the cookie sheet helps to spread them out more easily.)
- Bake for 10 to 12 minutes, until the wafers are well browned.
- Remove the wafers from the cookie sheets while still warm and cool them on a wire rack.1
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 1 PointsPlus (Old plan) The recipe specifies using oat bran, not oat flakes or rolled oats. You can leave your cookies flat, which is what I did, or shape them into cones or cups when warm from the oven, if you want fancier cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Jacques Pepins Simple and Healthy Cooking (affiliate link)
