Oatmeal Raisin Cookies (low fat, low sugar)

[oexoskeletalx]

these top any other oatmeal cookie i've ever made. they seem much more healthy to me, and the taste isn't compromised. plus, they're got molasses and agave, which lend something to the cookie that can't be found in the marg. heavy versions i've made.

[oktokrewl]

i really like this recipe cuz they are the perfect amount of sweet.. i was looking for an oatmeal cookie that wasnt too sweet and was lower in fat (cuz man most of the oatmeal cookies on here call for 2! sticks of marg. in them.. man thats just gross hehe).. and these are just that..

i added a 1/4 cup of raw sunflower seeds to them and used 1/4 cup coconut oil and 1/4 cup mashed banana instead of the 1/2 cup oil.. i used 1 tablespoon cornstarch mixed w/ 3 tablespoons water for the egg replacer and i didnt have agave syrup, so i just replaced it with more molasses.. also, i blended half the oats to powder to make them a little denser and use WW for the flour.. the mix was REALLY dry like the recipe said it would be, so i added in a little more coconut milk to get it to be a little moister.. i think mine were so dry cuz i used 1/2 oil 1/2 banana and the banana wasnt quite as wet as all oil would have been.. everything worked out fine tho



they are absolutely delicious..

[fatalfaery]

This recipe wasn't the best. I don't really care for raisins so i left those out. I also replaced the agave nectar for rice nectar and the oil for applesauce. I used old fashioned oats, so I think that may have been my problem. The cookies were chewy, I was expecting more of a firm and soft cookie. Overall I think these cookies would be great for someone who loves chewy oatmeal raisin cookies, but they just weren't for me.

[niaquinialli]

These cookies are really tasty.  A little cakey, but with a crisp crust.  And I don't mind cakey cookies.  They completely satisfied my craving for chocolate and cookies and are really filling to boot (just ate two, don't even want any more).  They also came together really quickly and were super easy, what with not having to cream butter with sugar and all that fancy baking jazz I just cannot be bothered with.

I did make some modifications, however:
- in place of an egg replacer, I just used an egg (what can I say?  I'm not vegan)
- in place of nut milk/water, I used milk (again, not vegan)
- in place of agave nectar and molasses, I just used brown sugar
- I reduced the salt to about 1/2 tsp.
- I slightly upped both the baking powder and the baking soda (probably what made them cakey)
- I slightly upped the cinnamon and added about 1/4 tsp. nutmeg
- I used 1/2 cup chocolate chips in place of the raisins
- when all was mixed up, it was a little wet, so I added more oats until it looked like oatmeal cookie dough to me (maybe an extra 1/2-3/4 cup)

Next time, I definitely want to try replacing half of the oil with applesauce.  I figured I'd leave that fat content well enough alone for the first go since it's already pretty low.  I made a full batch, but only cooked half of it.  The other half went into the freezer.  The half I cooked made 12 big cookies (about 2 1/2 in. diameter, 3/4 in. thick).  I also want to get some more agave nectar and molasses and make this recipe straight up next time.  Or maybe I'll make it with whole wheat flour.  I have a feeling these cookies would lend themselves well to whole wheat.

I think these cookies would be fantastic as written.  The only thing I'd change (because it's what I change in every sweet recipe calling for cinnamon) is to add a little nutmeg.  Not a lot.  Just enough to support and add dimension to the cinnamon.  You want to taste warmth and complexity of flavor, not just nutmeg. </food geekery>

Make these!  Enjoy them!

[L2Baker]

These cookies are great paired up with coffee or tea.  I replaced the oil with applesauce and threw some peanut butter, sunflower seeds and cranberries into the mix.  Add some extra soy milk if the batter gets dry, they'll still turn out lovely. 

[Flamekat]

My husband and I made these the other night cause I had a craving for oatmeal cookies and we happened to have the ingredients for this recipe.  They turned out really well.  We didn't have any problem with it being too dry--the batter was actually worryingly moist, but turned out fine.

We halved the recipe, but then forgot, so added the full amount of the baking soda and powder.  They did turn out cakey, but were still delicious.  We used rice milk and buckwheat flour for half of the flour cause we were low on whole wheat.  And we don't have molasses, so we just used extra agave.  Plus a lot of extra cinnamon and a bit of nutmeg.  The only other substitution was a mistake--I thought I'd grabbed the vanilla extract, but it was really red food colouring!  (Same dark bottles).  Thankfully, while the batter was a bit pink, the cookies looked okay.

We'll definitely make this recipe again.  They were so quick to do and I like that they're low in sugar.  I might experiment to find a way to cut out the rest of the granulated sugar and use only agave.

[wonderlandAlli]

I made these and they turned out great (except for the one batch where the timer didn't ding and they burnt  )

The only change I made was that instead of egg replacer, I just added another tbsp of molasses. They came out crisp! I also added some nutmeg to go with the cinnamon.

[VeganChristine]

These were better than expected.  I was expecting a "healthy-tasting" cookie.  I thought they were a little oily for a healthy cookie, so next time I'll try subbing half the oil for applesauce.  I used applesauce for the egg replacer and also added some walnuts.  I didn't realize I was supposed to flatten them, so mine were a little round - cakey, crispy and great, though.  Really nice texture.  (Omni husband loved them too!)  If anyone comes up with the formula for subbing agave for the sugar, please share!  Maybe I'll get brave and do some expermenting now that I have an idea of what the batter's consistency should be.

Hmmm... I just re-read the recipe and realized I only used 1 Tbs of soymilk... the recipe calls for 3 Tbs!  Maybe it would have helped my raisins/walnuts stick to the batter better (I had issues in that department).

[AppleCider]

My only problem with this recipe is that it's way too salty.
First time I made these I halved the salt, and replaced all the sugar with agave/molasses.  <--just sweet enough but too salty.
Second time around I used sugar, quartered the amount of salt and used dried cranberries. <--just right, maybe a tad too sweet.

I also used extra cinnamon and nutmeg and they were delish! 
Thanks for the great recipe!

P.S. I subbed all the oil with applesauce and it turned out fine.

[TofuttiCutie]

I made these cookies tonight, and here's what I did:  used 1/4 cup of tofu as the egg replacer, used black salt instead of regular (it was all i had), and used dried cherries instead of raisins.  My big problem with the cookies was that after mixing the wet and dry, it smelled really really really sulphery.  I have no clue why.  But I baked them anyway, and they seem to smell less.  Ah well, they taste good. 

[~treehugginghippiefreak~]

I made these cookies tonight, and here's what I did:  used 1/4 cup of tofu as the egg replacer, used black salt instead of regular (it was all i had), and used dried cherries instead of raisins.  My big problem with the cookies was that after mixing the wet and dry, it smelled really really really sulphery.  I have no clue why.  But I baked them anyway, and they seem to smell less.  Ah well, they taste good. 

The sulfur smell would be from the black salt. Try adding it to faux egg salad or tofu scramble for an authentic egg-y taste. But not so great for cookies

[char.star]

I was really impressed with these. I thought they would have a "healthy" taste to them, but they don't. I made them for a lady who is on a special diet, and she loves them! The only change I made was using brown rice flour. Oh, and I halved the recipe, and forgot and added the full amount of baking soda and powder. They came out soft, cakey and chewy, which is how I like my cookies. And they had the same texture the next day. Awesome cookies!!

[char.star]

I just made these again, but with more modifications. I've been craving cookies, but am trying to cut back on the amount of sugar I eat. I halfed the recipe, and replaced all the sugar with agave nectar. Because I love both cinammon and vanilla, I pretty much dumped some cinammon in and splashed in the vanilla. Because of the agave nectar, the batter was too runny to form dough out of. But rather than add more flour, I poured it into a cake pan. It bbarely covered the bottom, by about 3/4 of an inch. But it came out tasting like a cookie cake Fantastic! I will do this again

[thatoneguy]

I've made these a few times and they are great!  Even my omni friends like them!

Check out the pic I posted.

- Matt