HEALTHY OATMEAL COOKIES {LOW SUGAR}
These chewy oatmeal raisin cookies get their sweetness from applesauce and raisins and clock in at half the sugar of a classic oatmeal raisin cookie recipe. A touch of brown sugar ensures crispy edges. For classic oatmeal cookie flavor, use raisins and walnuts. You can also mix it up with your favorite dried fruit, like unsweetened dried cherries, and sunflower or pumpkin seeds instead of nuts.
HEALTHY OATMEAL COOKIES {LOW SUGAR}
Makes 24 cookies
Ours = 1 1/2 teaspoons
Theirs* = 3 teaspoons
1 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 large egg plus 1 egg yolk
1/2 cup applesauce
1 tablespoon vanilla extract
1/2 cup raisins
1/2 cup finely chopped walnuts, sunflower seeds, or pumpkin seeds
1/4 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar
Note: Allowing the dough to rest for 30 minutes at room temperature is a tip from Serious Eats that gives the oats a chance to absorb some of the moisture in the dough, resulting in a crispier cookie.
1. Line two rimmed baking sheets with silicone baking liners or parchment paper.
2. Combine the oats, all-purpose flour, salt, cinnamon, and baking soda in a medium bowl.
3. Whisk together the egg, egg yolk, applesauce, and vanilla in another medium bowl. Stir in the raisins, walnuts, and coconut.
4. Whip the butter and brown sugar in the bowl of a standing mixer on medium-high speed until fluffy and lighter in color, 3 minutes. Scrape the sides of the bowl and on low speed, add the flour mixture in three additions, alternating with the fruit mixture in two additions, until just combined.
5. Cover and let sit for 30 minutes at room temperature. Preheat the oven to 350ºF while the dough rests.
6. Place 2 tablespoon balls of dough on the prepared baking sheets, 3 inches apart. Gently spread out the dough with the back of a spoon to a 2-inch diameter.
7. Bake one pan at a time until the cookies are light brown on the bottom and edges and no longer wet on top, about 12 minutes. Let cool on the pan for 2 minutes, then transfer to cooling racks to cool completely. These cookies will keep, tightly wrapped, at room temperature for 2 to 3 days.
Make Ahead: You can portion the dough onto a baking sheet, cover and refrigerate overnight. Or form into balls and then freeze overnight or until firm and no longer sticky, then place balls in a plastic bag in the freezer for up to 1 month. To bake, let the dough come to room temperature while you preheat the oven, then bake until the cookies are light brown on the bottom and edges and no longer wet on top, 15 to 17 minutes.
Nutrition Information (1 cookie):
Calories: 145 | Added sugar: 1 1/2 teaspoons or 6g | Carbohydrates: 18g | Sodium: 131mg | Saturated fats: 25% of calories or 4g | Fiber: 1g | Protein: 2g
*Pepperidge Farms Oatmeal Raisin Cookies contain 12g or 3 teaspoons per cookie (31g).
- 1½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 large egg plus 1 egg yolk
- ½ cup applesauce
- 1 tablespoon vanilla extract
- ½ cup raisins
- ½ cup finely chopped walnuts, sunflower seeds, or pumpkin seeds
- ¼ cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- ⅔ cup packed dark brown sugar
- Line two rimmed baking sheets with silicone baking liners or parchment paper.
- Combine the oats, all-purpose flour, salt, cinnamon, and baking soda in a medium bowl.
- Whisk together the egg, egg yolk, applesauce, and vanilla in another medium bowl. Stir in the raisins, walnuts, and coconut.
- Whip the butter and brown sugar in the bowl of a standing mixer on medium-high speed until fluffy and lighter in color, 3 minutes. Scrape the sides of the bowl and on low speed, add the flour mixture in three additions, alternating with the fruit mixture in two additions, until just combined.
- Cover and let sit for 30 minutes at room temperature. Preheat the oven to 350ºF while the dough rests.
- Place 2 tablespoon balls of dough on the prepared baking sheets, 3 inches apart. Gently spread out the dough with the back of a spoon to a 2-inch diameter.
- Bake one pan at a time until the cookies are light brown on the bottom and edges and no longer wet on top, about 12 minutes. Let cool on the pan for 2 minutes, then transfer to cooling racks to cool completely. These cookies will keep, tightly wrapped, at room temperature for 2 to 3 days.
