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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?

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!

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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.

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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..

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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.

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