Lower Fat Oatmeal Molasses Cookies
Satisfy your sweet tooth without the guilt with these delightful Lower Fat Oatmeal Molasses Cookies! Bursting with the warm, comforting flavors of cinnamon, ginger, and rich molasses, these cookies swap out traditional fats for unsweetened applesauce, creating a soft, chewy texture that's both indulgent and wholesome. Made with whole wheat flour and old-fashioned rolled oats, they offer a fiber-rich twist while keeping refined ingredients to a minimum. Perfect as a healthier snack or a treat to share, this recipe comes together in just 25 minutes, with optional raisins to add a pop of natural sweetness. Plus, they're easy to bake and store, making them a must-have addition to your cookie rotation. Indulge in a better-for-you dessert that doesn’t sacrifice flavor!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.33 cup Molasses
- 0.5 cup Brown sugar, lightly packed
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, ground ginger, and salt. Set aside.
In a large bowl, combine the applesauce, molasses, and brown sugar. Whisk until the sugar is mostly dissolved.
Add the vanilla extract and egg to the wet ingredients. Whisk until fully incorporated.
Gradually stir the dry ingredients into the wet mixture. Mix until just combined, being careful not to overmix.
If using raisins, fold them into the cookie dough.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops look just dry. Avoid overbaking for soft, chewy cookies.
Allow the cookies 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 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 450.8 g | 164% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 263.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 489 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3451 mg | 73% | |
*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.
