Low Fat Oatmeal Raisin Date Cookies
Satisfy your sweet tooth the healthier way with these delicious Low Fat Oatmeal Raisin Date Cookies! Packed with the wholesome goodness of rolled oats, whole wheat flour, and naturally sweetened with raisins and chopped dates, these cookies are the perfect guilt-free treat. Made without butter or oil, the moist texture comes from unsweetened applesauce, while warm cinnamon adds a touch of cozy spice. Ready in under 30 minutes and brimming with fiber and flavor, these chewy cookies are not only low in fat but also make an excellent snack or dessert. Perfect for meal-prepping, they can be stored for days or frozen for a grab-and-go option anytime.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.33 cup Brown sugar
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.5 cup Raisins
- 0.5 cup Dates (pitted and chopped)
- Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet with non-stick cooking spray or line it with parchment paper.
In a medium-sized bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well and set aside.
In a large mixing bowl, whisk together the unsweetened applesauce and brown sugar until smooth. Add the vanilla extract and egg whites, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients while stirring. Mix until the ingredients are just combined, taking care not to overmix.
Fold in the raisins and chopped dates, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each mound of dough with the back of a spoon or your fingers to shape the cookies.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake to retain the cookies' chewy texture.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 164.9 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2615 mg | 56% | |
*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.
