Oatmeal Walnut Raisin Cookies (Low-Fat)
Try this Oatmeal Walnut Raisin Cookies (Low-Fat) recipe.
Try this Oatmeal Walnut Raisin Cookies (Low-Fat) recipe.
- 1/2 tsp sea salt
- 1 cup raisins
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 cup chopped walnuts (optional)
- 3/4 tsp baking powder
- 1 tbsp vanilla extract
- 6 tbsp water
- 2 tbsps. ground flaxseed (equivilant to 2 eggs)
- 1-1/2 cups apple sauce unsweetened
- 1-1/4 cups sucanat or other unrefined sugar (this is for 42 c
- 1 tbsp black strap molasses
- 1-3/4 cups unbleached flour i use spelt
- 3 cups rolled oats (not quick cooking)
- Carbohydrate 41.5917718989101 g
- Cholesterol 105.282142855723 mg
- Fat 50.3797780218533 g
- Fiber 3.27359997979573 g
- Protein 4.92624835170099 g
- Saturated Fat 26.171578681148 g
- Serving Size 1 1 dozen (160g)
- Sodium 554.684494473256 mg
- Sugar 38.3181719191144 g
- Trans Fat 3.42032645066124 g
- Calories 615 calories
Step-by-step
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- In a blender, whip together the flaxseed with the water until thick and creamy.
- By hand or using an electric mixer cream together the apple sauce, sugar, vanilla, molasses, and flaxseed mixture until well blended.
- In a separate bowl, thoroughly combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add to the creamy mixture and mix until well blended and smooth.
- Stir in the rolled oats, walnuts, and raisins until thoroughly combined.
- Scoop dough with tablespoon onto prepared cookie sheet, and with lightly wet hands, press to form ½ inch thick rounds.
- Bake until the cookies are golden brown, about 12-15 minutes.
- Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
- Serve. Store cookies in an air-tight container to retain moistness.
My Delicious and Healthy Oatmeal Walnut Raisin Cookies
As a busy working mom, finding time to bake is a luxury, but when I do, I want it to be worth it. These oatmeal walnut raisin cookies are my go-to recipe – they're delicious, relatively healthy, and surprisingly easy to make, even on a weeknight. The best part? They’re adaptable! I often adjust ingredients based on what I have on hand, and they always turn out great.
The secret to these cookies lies in the flaxseed “egg” replacement. It adds moisture and richness without the cholesterol of traditional eggs. I use unsweetened applesauce instead of butter, which significantly reduces the fat content. The sucanat, or another unrefined sugar, provides a lovely, subtly caramel-like flavor without the harshness of refined white sugar. I’ve even experimented with different flours; spelt flour works wonderfully, giving the cookies a slightly nutty flavor and a lovely texture. Feel free to substitute with whole wheat or all-purpose flour if that’s what you prefer.
What I love most about this recipe is its versatility. Sometimes, I add chopped pecans instead of walnuts, or dried cranberries instead of raisins. The possibilities are endless! I often make a double batch on the weekend and store them in an airtight container. They're perfect for a quick breakfast on the go, a satisfying afternoon snack, or even a healthier dessert option. My kids absolutely love them, which is a bonus!
The aroma of these cookies baking fills my kitchen with warmth and comfort. It's a little ritual I cherish, a moment of calm amidst the chaos of daily life. The process of measuring, mixing, and shaping the cookies is almost meditative. And the taste? Oh, the taste! Chewy, slightly sweet, and with the perfect balance of nutty and fruity flavors. They're not too sweet, which is important to me, and the oats add a satisfying texture that keeps me feeling full longer.
Baking these cookies isn't just about making a treat; it's about creating a moment of joy and connection. Often, my children will help me with the simpler tasks like stirring or scooping the dough onto the baking sheets. It’s a wonderful way to spend quality time together, and the delicious end result is a shared accomplishment. Plus, knowing that I've made something delicious and healthy for my family gives me immense satisfaction.
So, if you’re looking for a healthier cookie recipe that’s both delicious and easy to make, give these oatmeal walnut raisin cookies a try. They're sure to become a new family favorite. Don't hesitate to experiment with different ingredients and variations; that’s part of the fun! And most importantly, enjoy the process as much as you enjoy the delicious outcome.
Tips and Tricks:
- For extra flavor: Add a teaspoon of vanilla extract or a dash of cinnamon.
- Adjust the sweetness: Reduce the amount of sucanat if you prefer a less sweet cookie.
- Make it vegan: Ensure all your ingredients are vegan-friendly.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
- Make it ahead: You can make the dough ahead of time and store it in the refrigerator for up to 3 days before baking.
I hope you enjoy this recipe as much as I do! Happy baking!
