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Oatmeal Raisin Cookies (low fat, low sugar)

What you need: 

1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cup oats
1/2 cup sugar
1 teaspoon cinnamon
1 egg replacer, prepared (I use NRG)
1/2 cup mild oil, like canola or safflower
1 tablespoon blackstrap molasses
1 tablespoon agave nectar
3 tablespoon water or nut milk
1 teaspoon vanilla
3/4 cup raisins

What you do: 

Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper or a silicone baking mat. You can also grease your cookie sheet.
Combine all dry ingredients (flour through cinnamon) in a large bowl.
In a separate small-medium bowl, combine wet ingredients (egg replacer through vanilla). Add the wet to the dry and add raisins. Mix all ingredients together until well combined. The mixture will seem a little dry, but it should stick together to form little balls. (If it doesn't, add another 1/2 tablespoon or so of nut milk or water.) Form the mixture into cookies with a spoon or by shaping little balls and flattening them on to the cookie sheet.
Bake at 350 degrees for about 13 or 14 minutes. The cookies MUST cool a little before handling, otherwise they will fall apart. I actually like them cool better than warm, because they get a little crisp.
If you divide 1/2 cup of sugar by 24 cookies, each cookie only has 1 teaspoon of sugar. The same goes for the oil-- only one teaspoon of oil per cookie. You can probably do even better if you sub out half of the oil with applesauce (I haven't tried this yet with this recipe). Not too bad!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

I tried an experiment and added peanuts, almonds, cashews and dates to the batter, then I cooked them on the stove-top (cause I'm a gluttonous greedy and already had something baking to eat for dessert in the oven) ANyway, they came out kind of good, sort of like oversize hybrid vegan cookie pancakes...next time I wanna make these and the oven is occupied, I am set Sealed

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Healthy and good, I went with a banana for the egg replacer and apple sauce instead of the safflower/canola. Will be making these again:)

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I just made these. I did some changes though.
I did 1/2 cup unbleached flour and 1/2 cup whould wheat flour,
1/2 tsp salt,
1 cup oats and then 1/2 cup bran ( I just wanted to put somemore fiber in it),
insted of 1/2 cup of oil I did 1/2 cup Applsauce, (I'm a health freek) ::)
and a lot less raisins
They turned out pretty well. I think I should have baked them for 10minutes insted of 13minutes because they turn out to be a little harder than I would have liked. But that might just because of the Bran. I might add somemore egg Replacer to to make it a little mmore moist.

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These are delicious! Not too sweet; crunchy on the outside, soft on the inside. Mmmm.
I didn't have agave or molasses, so I used maple syrup. I also used craisins instead of raisins.
;)b

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These are in the oven now!  They smell wonderful.  I followed the recipe exactly other than using flax meal as an "egg" and  cutting the oil in half, using more nut milk to moisten them instead.  Sadly, I only got 12 cookies, but that is because I made them pretty fat. 

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These are fantastic!  I followed the recipe exactly, using flax seeds as my egg replacer.  The flavor of these is absolutely perfect.  I wish I had remembered to take a picture before I wrapped them all up, I gave them to my dad to bring to work with him.  They came out beautifully.  Next time I make them I'm going to try subbing applesauce for half the oil.  Thanks for the recipe!

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i made these last night because i had the important ingredients on hand. the only subs i made were apple sauce instead of oil, fresh cranberries (quartered) instead of raisins...which, btw, were VERY good, and i added pumpkin seeds....ummm...and i doubled the agave since i didn't have any molasses....

the only problem i had with them was the texture. it wasn't bad, it just wasn't "normal"...and i don't know if that is just the way vegan cookies are, or if i did something wrong...but i really did enjoy them once i got over the weird texture. my husband loved them! they were a lot better after being in the fridge overnight.

overall, very good recipe!  ;)b

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These were great, I subbed applesauce for the oil, dates for raisins,and added some walnuts and 2 tsp. of carob powder.

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I subbed carob chips for oats and raisins (didn't realize I was out of oats and don't like raisins) and I liked them.  I also used applesauce instead of oil. The dough was very gooey, and so are the cookies, but that could be because I halved the recipe, so something could be "off".

They were not too salty and they were very easy and quick to make! I'll try them again with the right ingredients (oats; I think that may cut down on the gooey-ness of the dough), and possibly with walnuts, as well- yum!

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It was absolutely delicious! I used an extra tablespoon of molasses instead of the agave sugar...the dough was moist (maybe should cut down on the amount of oil and increase the amount of soy milk to make it even more low fat) but it was absolutely marvellous! My new fav. cookie recipe!! Thank you so much.

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