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Really Good But Even Better Low-Fat Oatmeal Raisin Cookies

Posted by on March 7 2012 in Desserts, Featured, Recipe

I love cookies. L.O.V.E.  Since I like to eat them frequently (as in multiple times a day), I’m always attempting to make healthier versions of old favorites like chocolate chip or oatmeal. So I was stoked when I saw this Sun Maid recipe for Really Good Low-Fat Raisin Oatmeal Cookies in honor of Heart Health Month (which was February, but shouldn’t we always promote heart health?) I tried them — and they are really good. But since I can’t leave well enough alone, I made a few little tweaks to the recipe and now I think they’re even better.

So here you have it: Really Good but Even Better Low-Fat Raisin Oatmeal Cookies. And even with my tweaks they still come out to about 60 calories per cookie, so I don’t feel too guilty about the fact that I ate like 5 of them out of the oven and about 5 cookies worth of dough as I was making them.

The little changes I made were to use coconut oil instead of canola or vegetable oil and then to add some shredded coconut to some of the cookies themselves. The coconut oil phenomenon started a while back and since I’m behind the times, I just bought my first jar of organic virgin coconut oil at Trader Joe’s and felt compelled to use it. I love coconut – so I figured it was a win/win. Plus, my husband hates coconut, so I knew it was a good way to ensure that he didn’t eat all of the cookies before I could get to them. Because yes, that’s happened before.

For skeptics that don’t think these could possibly taste as good as oatmeal cookies made with butter, I say, “try them.” No, they don’t have that distinct butter-y flavor/texture, but the coconut oil does a respectable job of creating a chewy, soft cookie with a crisp edge. I can confidently say that these are some of the best low-fat cookies I’ve ever made.

Really Good but Even Better Low-Fat Raisin Oatmeal Cookies

(Adapted from Sun-Maid)

yields 40 cookies

Ingredients:

  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup packed light brown sugar
  • 1/4 cup plain 0% Fage Greek yogurt
  • 2 tablespoons coconut oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups uncooked old-fashioned rolled oats
  • 1 cup Sun-Maid Natural Raisins
  • 1/2 cup unsweetened shredded coconut

Instructions:

  • Preheat oven to 350. Line 2 baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  • In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.
  • Stir in the oats, raisins, and shredded coconut.
  • Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. Use a fork to gently press the dough down a bit to flatten it (well you don’t have to do this, but I like the way my cookies bake this way).
  • Bake for 9.5-10 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.
  • Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely. Although you should probably eat a few (milk dunking optional) while they’re still warm — they’re really, really good. I’m not lying — the recipe says so!

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8 Responses leave one →
  1. March 7, 2012

    Interesting! Making these! Oatmeal-raisin is my favorite type of cookie. If each one is about 60 calories, I calculate I can eat about 20 per day, which is excellent.

  2. Cara permalink
    July 29, 2012

    Just finished making these! What a great recipe!!

  3. Sara permalink
    January 26, 2013

    These are a lot easier to make/scoop if you use a small spring handle type scoop, sprayed with no-stick. I used dried cherries and added two tablespoons of mini chips and they were just wonderful. I think this is a versatile recipe that way. What a great addition to my collection. Thanks!!

  4. Janel permalink
    May 19, 2013

    I love this receipe!! I however did make some changes, I could not find coconut oil, so I used Nut oil instead and also added 1 teaspoon of powdered nutmeg.
    YUMMY! even my husband was surprised of how great they taste..
    thanks !!

  5. Cristina permalink
    August 27, 2013

    Delicious, thank you!

  6. January 15, 2014

    For your oust meal cookie recipe what can I use to substitute the coconut oil? Is canola fine? Thx so much!

  7. January 15, 2014

    Can I sub the coconut oil with any oil?

  8. January 15, 2014

    Hi Cynthia,

    Canola oil should be just fine!

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