RecipeOatmeal Raisin Cookies
- Calories: 50
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 1 g
- Total Sugar: 5 g
- Natural Sugar: 2 g
- Added Sugar: 3 g
- Sodium: 90 mg
While chocolate chip cookies may be considered America’s favorite, there’s an underrated gem in the jar: Oatmeal raisin.
The oat-based treat features a nice crispy, golden outside, a soft, chewy inside and sweet pops of raisin throughout. (Hey, you can even add chocolate chips if you’d like!) I make them often in my house, using whole wheat or whole wheat white flour instead of regular all-purpose flour, a simple swap with nice payoffs (hello, fiber and vitamins). I also replace the butter or oil used in most standard recipes with natural applesauce to reduce the fat and sugar. I love the way the warm, comforting spices fill my kitchen with the most irresistible smells—my mouth waters and my tummy rumbles—and I can’t wait for them to come out of the oven.
They’re a huge hit in my house and I’m sure your crew will gobble them up as quickly as mine does.
- Prep time
- Total Time
- • 1½ cups old-fashioned rolled oats
- • ½ cup flour (preferably whole wheat pastry flour or whole wheat-white flour)*
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon kosher salt
- • ½ teaspoon cinnamon
- • ¼ teaspoon nutmeg
- • ½ cup unsweetened applesauce
- • 2 eggs, lightly beaten
- • 1/3 cup maple syrup
- • 1 tablespoon vanilla extract
- • ½ cup raisins or dried cranberries
- • ½ cup semisweet chocolate chips (optional)
Preheat oven to 350˚. Line a baking sheet with parchment paper.
In a medium bowl, add oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix thoroughly. (*Note: You can use any flour you prefer, but whole wheat pastry flour and whole wheat-white flour are variations of whole grain that are softer and work well in baked goods.)
In another bowl, combine applesauce, eggs, maple syrup and vanilla extract.
Add wet ingredients to dry ingredients and mix just until everything is incorporated. Fold in raisins. If using optional chocolate chips, add them to batter.
Use about 1 tablespoon of batter per cookie and drop onto baking sheet. Press down lightly with fingers to slightly flatten cookies. If the batter is too sticky, you can either slightly wet your fingers or place in the fridge to chill before adding to baking sheet. Bake at 350 for 12 to 15 minutes. Let cool for 2 to 3 minutes; then transfer to wire rack to cool completely.
Store cookies in an airtight container on the counter. Separate with parchment paper between the layers.
Nutrition information based on 1 cookie. If using chocolate chips, add about 10 calories, 1 g sugar per cookie.
For more tasty cookie recipes, try my Chocolate Chip Chamomile Cookies and Brain-Boosting Breakfast Cookies!
