Sugar-Free Oatmeal and Raisin Cookie
Satisfy your cookie cravings guilt-free with these Sugar-Free Oatmeal and Raisin Cookies, a wholesome twist on the classic treat. Packed with nutrient-dense rolled oats, naturally sweetened with ripe bananas and unsweetened applesauce, and spiced with a touch of cinnamon, these cookies are perfect for anyone looking for a healthier dessert alternative. Raisins add a chewy burst of natural sweetness, while optional walnuts bring a satisfying crunch. Quick and easy to prepare in just 30 minutes, these cookies are ideal for a midday snack or a post-dinner indulgence. Plus, they're free of refined sugars, making them a great choice for clean eating or sugar-conscious diets. Try them fresh out of the oven for a warm, comforting experience!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 2 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 0.5 cup raisins
- 2 tablespoons unsweetened almond milk
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt.
In a separate bowl, mix together the unsweetened applesauce, mashed bananas, and vanilla extract until smooth.
Add the wet mixture to the dry ingredients, stirring until just combined. If the dough appears too dry, gradually add the unsweetened almond milk until the right consistency is achieved.
Gently fold in the raisins and chopped walnuts if using.
Using a tablespoon or cookie scoop, drop heaping spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingers to shape them.
Bake in the preheated oven for 12-15 minutes or until the cookies are golden around the edges.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 95.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2694 mg | 57% | |
*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.
