Oatmeal Raisin Cookies

Personally, I have been trying to change my eating habits. With the start of a new year, this is important for many of us, I’m sure…

So to help everyone along this journey who is struggling with dessert cravings, I have an excellent option!
I recently made some oatmeal cookies, substituting some unhealthy ingredients for healthier options…

For example, by using applesauce instead of butter, you are able to save on both calories and fat, but still keep a delicious moistness.
In addition, there’s only one egg in the recipe, but the dough still holds well even after baking!

To boost the healthiness, you can add more raisins, nuts, or anything else! Yummy options include sliced almonds, flax seeds, craisins (dried crnaberries), or even cheat and use chocolate chips 😉

Go ahead, try this quick and easy recipe! The cookies will store in an airtight container for 1-2 weeks.

Low Fat Oatmeal Cookies

Ingredients
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
Optional (1/2 cup of nuts, dried fruit, etc. or a combination)*
*I used 1/4 cup of sliced almonds and 11/4 cup of dried cranberries


Directions

1) Preheat oven to 375°F and line a baking sheet with parchment paper (or grease with cooking spray).
2) Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in a bowl
3) Cream brown and white sugars with the butter. Mix in the egg and extract.
4) Stir in oats and the flour mixture.
5) Add cranberries, nuts, or even chocolate chips!
6) Drop cookie dough in tablespoon sized drops, about half an inch away from each other onto the lined baking sheets.
7) Bake for 9-12 minutes. The cookies will not be perfectly browned because of the lack of butter, but they should be lightly golden brown on the edges and bottom. Wait a few minutes before removing from the sheets.
8) After baking, cool completely and enjoy!

‘Till Next Time,
Ruby

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