My husband is certifiably obsessed with cookies. Any kind, any flavor, anytime, any place. Its almost as if I can hear him in the cookie monster voice saying “me want cookie”, except in his case it would be “cookiessss” because one is never enough. His favorite, is of course traditional chocolate chip (so fun for me, who likes to try new things).
Yet when it comes to eating them, he doesn’t discriminate. Lucky for me, this means I can make healthy ones, and he will still love them just as much! And he does love them, but unfortunately the concept of portion control does not apply when it comes to this man and his cookies …so it’s a good thing these little nuggets are lower in calories and fat, and have less processed sugar than those the cookie monster probably eats.
This recipe replaces oil and butter with plain, nonfat yogurt, and processed sugar with Agave syrup- making them lower in fat, and a more “natural” cookie.
Whole wheat flour- good source of B vitamins, Vitamin E, magnesium, iron and fiber
Rolled oats- high in fiber, cancer fighting phyto-chemicals, blood glucose and insulin regulating properties, and lower bad cholesterol.
I dare ya to make these today. They are soft and chewy, but not too sweet and you can almost feel good about yourself if you eat them all, knowing you got in plenty of fiber and cancer fighting phyto-chemicals from the oats ☺
Whole Wheat, Low Fat Oatmeal Raisin Cookies
(makes 40 small cookies; about 60 calories each)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup Agave syrup
1/4 cup plain vanilla yogurt
1 teaspoon vanilla extract
1-1/3 cups uncooked old-fashioned oats
1 cup natural raisins
Preheat oven to 350º F. Grease two cookie sheets with non-stick spray or cover with parchment paper.
In a bowl, combine flour, baking powder, cinnamon, baking soda and salt.
In another bowl, mix together Agave, yogurt, egg and vanilla. Once mixed, add flour mixture to make blended dough.
Next, stir in oats and raisins.
Drop mixture by full teaspoonfuls onto cookie sheet.
Bake for 10-12 minutes. Let cool, serve and try not to eat all at once.
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4 Responses to “Cookie Monster”
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...