Super Yummy Low-Fat Whole Wheat Oatmeal Raisin Cookie
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
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.
SO HOW'D IT GO?
These were delicious! I used part whole wheat part all-purpose flour because I was low on the former. I also used just soy milk no oil, only 1/4 cup sugar and added chopped prunes for extra fiber and potassium. They turned out soft, chewy, and tasty.
i was pleasantly surprised by these. for being on the healthier side they were great. i used 1/2c whole wheat flour and 1/4c all-purpose and didn't add any nuts. i did the 1 tbsp oil/1 tbsp soymilk combo. the cookies did spread out quite a bit while baking, but it wasn't really a problem. oh, i also upped the sugar to 3/4c (maybe a little more). the texture was good too, just the right amount of chewiness, like others mentioned. they actually smelled even better than they tasted.
Thanks so much for clarifying that!
Silly question, is there a difference between vanilla extract and vanilla essence? ???
Sorry, I guess I'm just a novice when it comes to baking.
Don't apologise because there may be a few people who wanted to know! :) Yes there is a difference! The thing is that extract is actually taken straight from a vanilla pod, and the essence is just a bunch of chemicals (with maybe a tiny bit of extract) + a lot cheaper! (the real stuff's priceey) hope this helps!
Silly question, is there a difference between vanilla extract and vanilla essence? ???
Sorry, I guess I'm just a novice when it comes to baking.
Great recipe! Almost every vegan oatmeal raisin cookie that I have tried until now has been either way too crisp or too hard to chew. These had a texture similar to the pepperidge farms ones that i used to enjoy before going vegan... soft and chewy like they should be. I didn't have whole wheat flour, so i used 1/2 cup wh. wheat pastry flour and 1/4 cup all purpose flour. i also had to cook for an extra 5 minutes maybe becuase of the size. the recipe says that it makes about 15 cookies, but i only got nine from it (guess i like my cookies on the large side). the taste is also excellent.
now, my VERY FIRST cookies ever. and they turned out wonderfully. ^^;
next time I am going to add some chopped prunes just to make it different. didn't use any nuts though, and didn't miss it. oh, and some vinegar or lemon juice, so that I don't feel a slight taste of it. sugar really was too much. 1/4 cup would be fine.
as for the calories. it was 167cal per 100g so if my cookies turned out to be 30g, this means that there was 50 cal per cookie. nice. ;)
These cookies were great, I used 1 tablespoon of milk and 3 tablespoons of ground flaxseed instead of oil and they turned out great! They were a little too good I think, I ate them all in less the 24 hours :o
so good!
very good recipe!
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