Baking Powder – To help the cookies rise.Flour – Use all-purpose flour, or you can actually use Gluten Free Baking Mix in this recipe!.So here’s what you’ll need to make these fabulous cookies: Although you should probably eat a few (milk dunking optional) while they’re still warm - they’re really, really good.A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels. 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.This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway. Bake for 9.5-10 minutes until very lightly browned – don’t overbake them.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). Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. ![]() Stir in the oats, raisins, and shredded coconut.Add the flour mixture and mix until just combined. In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined.In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.Line 2 baking sheets with parchment paper. 1 1/3 cups uncooked old-fashioned rolled oats.Really Good but Even Better Low-Fat Raisin Oatmeal Cookies I can confidently say that these are some of the best low-fat cookies I’ve ever made. Because yes, that’s happened before.įor 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. 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. I love coconut – so I figured it was a win/win. 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. ![]() 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. 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. So here you have it: Really Good but Even Better Low-Fat Raisin Oatmeal Cookies. 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 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. 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.
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