Hey everybody! With all these cookie swaps and cookie countdowns going on for Christmas I decided to play around with some cookie recipes. I’ve messed around with so many oatmeal and chocolate chip cookie recipes in the past. I love creating my own ideas that were inspired by others. My latest creation was inspired by this Whole Wheat Low-Cal Chocolate Chip Cookie recipe from Glamour’s Vitamin G: Daily Health & Fitness Blog. What I wanted to accomplish was a yummy cookie recipe but with whole wheat, less fat and less sugar. See, my significant other has diabetes and I’m always trying to find ways to make stuff healthier for him. Well thanks to this recipe above, others I made in the past, and just my knowledge as a cook… I think I found a great recipe! And according to my honey, he loves them and can’t stop eating them.
So with the great success they’ve had at my house, I’ve decided to make these for my upcoming holiday events as well. I know plenty of family and friends who would love a healthier option along side all that other holiday food, snacks and candy madness! So here goes, my recipe is below, hope you all enjoy it!
Oatmeal, Dark Chocolate Chip and Raisin Cookies
What You’ll Need:
- 1 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup low-fat butter substitute (I use Brummel & Brown, Natural Yogart Butter)
- 1/8 cup olive oil or coconut oil (if you use coconut oil, it is high fat, but it’s a good fat, breaks down faster/easier)
- 1 well ripened banana
- 1/4 cup of egg substitute
- 1/3 cup of white granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3/4 cup of dark chocolate chips
- 1/2 cup of raisins
How To Make:
- Preheat oven to 350 degrees F.
- Coat 2 baking sheets with olive oil cooking spray.
- Grind 3/4 cup of the oats in a blender or food processor.
- Take blended oats and transfer to a medium bowl. Stir in flour, remaining 1/4 cup of oats, baking soda and salt.
- Beat butter and banana in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg substitute, cinnamon and vanilla; beat until smooth and creamy.
- With the mixer running, add the dry ingredients, beat on low speed until just combined. Stir in chocolate chips and raisins.
- Drop the dough by heaping teaspoonfuls, about 1-inch apart, onto the prepared baking sheets.
- Bake cookies at 350 degrees F until golden on top, about 15 minutes.
- Let the cookies cool about 2 minutes on the baking sheets, then transfer to wire racks or cutting board to cool completely.
Now you’re ready to enjoy!
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Speaking of countdowns, you can see our Christmas Cookie Countdown here, only 8 days left! Have a great weekend!
Also this cookie recipe above was part of Kitchen Corners December Cook Off that I participated in, you can check out my submission here.
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