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Super Yummy Low-Fat Whole Wheat Oatmeal Raisin Cookie

What you need: 

1/4 teaspoon salt, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup whole wheat flour
3/4 cup dry oats
2 tablespoons olive oil or 1 tablespoon oil + 1 tablespoon nondairy milk
1/3-1/2 cup sugar
1/4 cup unsweetened applesauce
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
3/4 teaspoon vanilla extract
1/4 cup raisins
1/4 cup nuts or seeds, optional

What you do: 

1. Preheat oven to 350 degrees F. Prepare a cookie sheet with nonstick spray or a parchment paper. Sift the salt, cinnamon, and baking soda into the flour and oats in a bowl. Stir to blend together. In a mixing bowl, beat olive oil (and/or milk) together with the vegan sugar.
2. Add in applesauce and egg replacer, and beat well. Add in the flour mixture and beat on medium until a semi-stiff dough forms. This dough will be slightly sticky.
3. At this point, add the vanilla, raisins and nuts (if you are using) and mix well into the dough. This step will require a little more strength because the dough is pretty stiff due to the whole wheat flour. Try to incorporate the raisins into the dough.
4. Drop by tablespoonful about 3 to a row. Flatten to about 3/4". Just keep in mind that this dough will barely flatten out when it's baking, so what you see is what you get, but don't flatten it too thin. You will probably get about 15 to a standard 9x13" cookie tray.
5. Bake in the center of oven for about 10-12 minutes. When done, remove from cookie tray and cool on a rack. It is very good just out of the oven and still slightly warm!
The finished cookie will look uncooked on the inside but that's because of the color of the whole wheat flour together with the applesauce, so don't be afraid to take a bite. Its pretty good for a low calorie cookie. Each cookie is about 80 kcal if using 1/2 cup vegan sugar, no nuts/seeds and contains about 1.5g fat.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
18

SO HOW'D IT GO?

Loved these! I used 2 T of coconut oil instead of the olive and the coconut flavor was really yummy. I also used a 1/2 cup ww pastry flour and 1/4 cup all purpose flour, but I am not sure if that made any difference or not. Thanks! I would definitely make these again. 

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Did everything just as the recipe stated and they turned out great! I used 1/2 c sugar because I like it to be sweet but next time Ill drop it down. I used 1/2 a banana for "egg" which may have added to the sweetness.
Super moist, light and beautiful. Its so nice to find a cookie recipe with no fake butter. Thanks so much! ;)b

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Well, I stayed up all night and decided I HAD to make cookies at 6am, however I was very low on add-ins (ie, choc chips, nuts, fruit etc) and I'm also on a health kick, so I thought I'd try these out, low fat, fibrous, heart healthy cookies? Bring em on.
Let me just say, you'd NEVER know these were low fat, they are divine! My most successful vegan cookies to date, definitely!
I used the 1 tbsp oil + soymilk, raisins, crystallised ginger (in equal amount to the raisins, 40g or 1/4 cup,) cinnamon and nutmeg and flaxseed for my egg replacer. I got 15 palm sized cookies out of this and I needed to bake them for 12 minutes. Next time I'll add in some dessiccated coconut too :)
They ended up being 78 calories each, but theyre quite large, and absolutely delicious, thank you so much, these will be my craving cure cookies from now on, next time I'll try replacing the tbsp of oil for more applesauce, too, to make them practically zero fat  ;D.
To anyone who's deciding on whether or not to make this oatmeal cookie recipe or the one full of oil and margarine, make these ones! Yumbles.

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Delicious and healthy! What more could you ask for? I added 1/3 cup sugar and omitted the salt. They were sweet enough for me, but for someone who likes really sweet desserts, you might want to increase the sugar. I will definitely be making these again and I think I'll add some nuts and extra cinnamon next time! Thanks for sharing!

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YUM
very very good
When I mixed everything together the mixture almost looked a little runny, but they turned out fantastic

These were already so low in cals/fat I used 1/3 cup turbinado sugar instead of artificial sweetener. Also I was out of whole wheat flour so I used regular unbleached all-purpose.

I wanted some big ass cookies so I made 10 :P

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Good recipe.  I added blueberry jam instead of applesauce, so my cookies turned a little blue.  I added lots of seeds, including flax, sesame, and chia, and some whole peanuts. 

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These are really good!!  I used brown rice flour, because I can't eat wheat, I used extra cinnamon and some nutmeg. I used 1/2 cp sugar.  I also used more vanilla,  I added 1/2 tsp. cornstarch since I used rice flour, I thought it would help keep them together.  I also added 1 cp. shredded carrot, and 1/4 cp. toasted chopped almonds.  So, I basically made them into carrot cake oatmeal cookies.  Freaking good, tastes just like carrot cake that I used to make when I could digest wheat.  Thank you.

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I've been wanting to make these for over a year now, and finally did but they came out all wrong! i used Ener-G egg replacer and used the soymilk/oil combo. When i tasted them they tasted good but more like apple and cinnamon. They also were more like drop muffins, i wouldn't classify them as cookies, any idea of what went wrong?

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I nixed the sugar and in its place used 1/3 cup water and 1 1/4 tsp of liquid stevia.
(I just googled stevia conversions and found a handy dandy chart)
I left these cookies out for my taste tester without letting them know they were ultra low fat and sugar free.
They were duly munched.
We both thought they were good.
I will make them again with carob chips. (only because I cant find fair trade chocolate chips)
Also, I used oat flour, as I always do with cookies and the result is always fine.

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First off.... Amazing!!!! easy and delicious.  ;)b

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