The start of a new year is a fine time to bring a few lower fat options to the table. Preferably options that don’t even taste healthy since we’re all still accustomed to the holiday sugar coma!
It was my mission over the weekend to formulate a new oatmeal cookie recipe that both health nuts and cookie lovers would love. It took a few disaster tries (rock-hard batch #1 and strange aftertaste batch #2) but I finally found a winner.
Soft-baked, cinnamon-spiced, chocolate, raisins, thick, healthy, and textured. Third time’s a charm.
To make the cookies, I took a few tips from previous cookies I’ve made. Adding Raisinets instead of regular raisins to the dough? Best last minute cookie decision ever. My Thick Oatmeal Raisinet Cookies are packed with my favorite chocolate bite-sized treat.
What about keeping things a little healthy? My Pumpkin Chocolate Chip Oatmeal Cookies are just that – no butter or oil in the whole batch.
Today’s post is the lovechild of both. I wanted a thick, ultra soft cookie exploding with flavor, but not with fat. I sprinkled the dough with chocolate covered raisins and used lower fat alternatives. Following suit to their parents, today’s cookies do NOT disappoint.
The ingredient breakdown is quite impressive. Whole wheat flour, whole grain oats, and protein packed greek yogurt. There’s very little refined sugar, no butter, no oil, and no eggs. Even with the absence of all that, there is still nothing “weird” in the recipe. I hate stumbling upon a healthy recipe only to find things on the ingredient list that I’ve never heard of.
Start with the dry ingredients: whole wheat flour, oats, and a pinch of salt. Add a little baking soda to give the cookies some lift and mix in cinnamon and ground cloves. If you’re not using butter in a cookie recipe, you best be using some pungent spices to pack some flavor punch into the dough. I am slightly in love with cinnamon and tend to have the heavy hand when adding it to recipes.
If you like warming spices like cinnamon and cloves as much as I do, you’re going to love today’s cookies.
Next up, the wet ingredients. You’re going to whisk everything by hand. That’s right: keep your mixer in the cabinet! Quick, healthy, AND easy? If I could marry these cookies, I would.
Non-fat greek yogurt and unsweetened applesauce take the place of butter or oil. They keep the cookies soft and moist without adding any fat. If you don’t have greek yogurt, use regular yogurt instead. Low fat, non-fat, vanilla, or plain would all be fine choices. Mix the applesauce and yogurt with some vanilla extract.
Sweetening my cookies is a touch of molasses and as little sugar as I could get away with. The first batch of these had no brown sugar at all in them – I have no clue what I was thinking. Eww. The margarita I was sipping at the time may have had something to do with it…
Two tablespoons of molasses and 1/4 cup of brown sugar are all the sweeteners you’ll need. If you don’t have or don’t like molasses, you may use honey, maple syrup, or agave nectar instead. I highly recommend molasses though – it’s more robustly flavored and pungent, giving the cookies that extra “oomph.”
Oh and don’t skip the brown sugar in these. Trust me.
After your wet ingredients are combined, create a “well” in the center of your dry ingredients and slowly pour the wet ingredients in. Kind of like how you make a hole in your mashed potato mounds for all the gravy. :)
Mix it all up until it is *just* combined. The dough will be very, very sticky. Add the Raisinets and some mini chocolate chips. The chocolate chips are optional, but… why not?
I know I always tell you to, but you do NOT have to chill this cookie dough. Using cold dough will prevent your cookies from spreading at all – leaving you with huge mountains of unevenly cooked dough. I learned this the hard way. Rather, scoop the sticky room-temperature dough onto the cookie sheet with a spoon. Gently flatten them down before baking. The cookies will rise quite a bit.
The recipe only yields 1 dozen medium sized cookies, depending how much of the dough you “taste test.” I only got 11 cookies. Ooops? I can’t help it, I’m a cookie dough tasting fool. At least there are no eggs in this recipe, right?!
The cookies only take about 10 minutes in the oven. With no mixer needed and no dough-chilling required, this is the quickest cookie recipe I’ve ever made. All together, they took me 20 minutes. And that’s including the breaks I took to taste the dough. Obviously.
You’re going to love how soft and flavorful these are! It’s hard to believe that such simple, healthy ingredients can make a cookie this irresistable. The only fat in these cookies is from the chocolate chips and raisinets. Crazy.
I nearly ate the entire batch myself in two days. For dessert, a snack, my workout fuel, and a midnight munchie. With nothing to feel guilty about in the recipe, you may as well call these cookies your breakfast. I know I did.
I’m already dreaming up a peanut butter version of these!
makes 12 cookies
- 1/2 cup old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup yogurt (greek yogurt, plain, vanilla, low fat, or non-fat will all work)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 Tablespoons dark molasses (molasses is highly preferred - honey, agave nectar, or maple syrup will work though)
- 1/4 cup dark brown sugar
- 3/4 cup Raisinets
- 1/4 cup mini chocolate chips
- Preheat oven to 350F degrees. Line cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together oats, flour, baking soda, cinnamon, ground cloves, and salt. Set aside. In a medium bowl, whisk together yogurt, applesauce, and vanilla. Stir. Mix in molasses and brown sugar until no sugar lumps remain.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix together until just combined and no dry lumps of flour or oats remain. Do not overmix. Dough will be very sticky. Fold in the Raisinets and chocolate chips.
- With a spoon, drop cookies onto prepared cookie sheet, slightly flattening each mound. Bake for 10-11 minutes. Remove from oven and allow cookies to cool on a cookie rack. Cookies remain fresh and soft in an airtight container at room temperature for 5 days. Cookies freeze well.
RECIPE SOURCE: sallysbakingaddiction.com
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A low fat cookie masterpiece!
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