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

Check out the pic I posted.

- Matt

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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 ;)b

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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!!

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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 :o

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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. 

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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!  :D
Thanks for the great recipe!

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

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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).

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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. :)

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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.

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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. 

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