Oatmeal Raisin Cookies (low fat, low sugar)
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
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!