Recipe by Malaika T
A healther version of a old favorite
Top Review by Annacia
These are a lovely diabetic friendly treat. I use Splenda and you don't cream it with fat but add it with the flour. So as there was really nut much to cream I simply melted the heart healthy margarine I used and added all of the wet ingredients and stirred. That worked fine. This recipe doesn't make "sweet" cookies and I like that very much. If you have a real sweet tooth you may want to add more sugar substitute . I was expecting these to spread in baking but they didn't so if you want flatter cookies then I would spread the dough more with the back of a spoon when dropped. They come out perfect at the 12 min point. All in all a very worthwhile recipe
- 1⁄2 cup whole wheat flour
- 1⁄2 cup all-purpose white flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter
- 1⁄4 cup sugar substitute
- 1 teaspoon molasses
- 1⁄2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄3 cup rolled oats
- 1⁄2 cup raisins
Directions See How It's Made
- Preheat the oven to 375°F
- Combine flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl add butter and sugar and beat until smooth.
- Add the applesauce, molasses, egg and vanilla.
- Add the applesauce mixture to the flour mixture and mix well.
- Then add the oats and raisins.
- Drop a tablespoon of dough onto baking sheet about two inches apart.
- Bake until slightly golden, about 12 minutes.
- Cool for about 5 minutes.