Community Pick
Healthy Oatmeal/Raisin Cookies
photo by Sandi From CA
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
24-30 cookies
ingredients
- 1⁄2 cup brown sugar
- 2 egg whites
- 2⁄3 cup applesauce (unsweetened)
- 1 teaspoon vanilla
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 cups old fashion oatmeal
- 2⁄3 cup raisins
- 1⁄2 cup walnuts (optional)
directions
- Mix brown sugar thru vanilla together.
- Add flour, soda, salt, cinnamon, nutmeg.
- Stir in oatmeal, raisins& walnuts.
- Drop on cookie sheets which have been sprayed or I use parchment paper.
- (flatten with fork) Bake in 350 oven for about 10 minutes.
- (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!
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Reviews
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If you are looking for a fancy-schmancy addition to your decadent Christmas cookie tray, keep looking! If, on the other hand, you are looking for a nice little treat that can go into family lunchboxes and snacks that will provide actual nutrition without guilt, you are in the right place. These will never be a crispy-crunchy cookie, but more soft and chewy, because of the lack of fat. Do not overbake them! They should look pretty soft when they come out of the oven. I used a melonballer to scoop out the cookies, and ended up with 48. The balance of spices was excellent. These are definitely not a very sweet cookies, and this is me, the cut-the-sugar queen saying it, but I found they really grew on me. I did not add the nuts, and I might add more raisins next time. I confess I did also use one whole egg rather than two eggwhites. I don't see the point of cutting out the yolks, because then you just have to find another recipe to use them up. At least, I do, because I can't bring myself to throw out perfectly good food.
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These were really great. My husband and I haven't been eating healthy for very long and have been looking for good snacks. The only thing I did differently in the recipe was use regular sweetened applesauce because that was all I had on hand. There are definitely not a sugar fix cookie, but seriously - for low fat these are awesome.
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Tweaks
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Yum, yum, yum. These really are very good. They are dense, moist and have a great texture from the oats. I did make a few changes on the basis of what some reviewers said; substituted 1/4 cup of the apple sauce for butter (so 1/4 cup of butter, 1/2 cup of apple sauce), left out the raisins and used chopped dried apricots instead, and added some chopped 70% cocoa dark chocolate. The result was a healthy and filling bisuit with plenty of flavour that will keep you satisfied if eaten as a mid-afternoon snack. There are endless variations that could be made on these, it's such a versatile recipe. Thank you for solving my bad snacking problem! :)
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What a lovely recipe! My grandmother would have called these "tea cakes" instead of cookies. Soft & dense. I used one whole egg, 1 cup of whole wheat pastry flour & 1/2 cup stone-ground wheat flour, and substituted dates for the raisins. If you use a scoop for dropping, make sure to flatten them just a bit as they don't spread very much (if at all). I have just had a brainstorm of ideas for this recipe...mashed banana for the applesauce, adding a bit of orange or lemon rind, almond flavoring and almonds......I better go buy some more oatmeal ; )! Thanks so much for sharing~~
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This is a hearty and toothsome cookie - just the kind my family likes. I made some substitutions: used egg substitute, unsweetened strawberry applesauce (it was all I had on hand), pecans instead of walnuts, and instead of the raisins I used 1/2 cup mini chocolate chips. Very tasty! Made 28 cookies.
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These are quite delicious, and make for a great snack when you want something sweet but are trying to be healthy, too. My variation is to use blue agave ectar instead of brown sugar. You need to use less nectar than sugar because it's sweeter, and agave nectar has a lower glycemic index, so it's supposedly absorbed more slowly into your system than sugar. I also substitute white rum for vanilla, which gives it a bit of a different flavor, and throw in a quarter teaspoon of ground ginger for extra spice. Lastly, I'm using white whole wheat flour and the whole eggs, rather than just the egg whites. I think the latter option makes the cookies richer.
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RECIPE SUBMITTED BY
I am a grandmother of three "active" beautiful boys & one girl.
Favorite cook books are "cooking light"
I work out five mornings a week & work part time as an independent designer.
I ski in the winter, garden & take care of the yard in the summer.