Low Fat High Fiber Oatmeal Raisin Cookies
Satisfy your sweet tooth without the guilt with these Low Fat High Fiber Oatmeal Raisin Cookies! Packed with wholesome ingredients like rolled oats, whole wheat flour, and unsweetened applesauce, these cookies are the perfect balance of chewy, naturally sweet, and hearty goodness. Each bite is brimming with plump raisins and a warm hint of cinnamon, while optional chopped walnuts add a satisfying crunch. With just 15 minutes of prep time, these healthier cookies are easy to whip up and make a fantastic snack or dessert. Plus, they're lower in fat and higher in fiber, making them a smart choice for anyone looking to indulge mindfully. Bake up a batch today for a delicious treat that’s as nutritious as it is comforting! Perfect for meal-preppers, busy families, or anyone with a love for guilt-free baking.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cups Applesauce (unsweetened)
- 0.5 cups Brown sugar (lightly packed)
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.5 cups Raisins
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir until evenly mixed, and set aside.
In another bowl, whisk together the unsweetened applesauce, brown sugar, vanilla extract, and egg whites until smooth and well-incorporated.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Fold in the raisins and optional chopped walnuts, ensuring they are evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten the tops of each cookie with the back of a spoon or your fingers to shape them evenly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to ensure a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 52% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 184.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
