Oatmeal & Raisin Cookies


I think oatmeal and raisin cookies are my favorite. In fact, a close second would be peanut butter, with chocolate chip cookies trailing in third place. I don’t know why. Maybe it is because oatmeal and raisin cookies are a little more nutritional compared to the other two cookies? I mean there is soluble fiber from the oats, and there’s also fruit involved… ok, I’m clutching at straws.

I spotted this recipe from the FAGE website, yes FAGE, you know, the people who create the most amazing Greek yoghurt. I loved it in Europe, and since I can eat dairy again, I love it here in the US too! These cookies are relatively low in fat, as the original recipe boasts, but what the original recipe doesn’t tell you is that they are still packed full of sugar, and around 60 calories per cookie; that’s if you can get 40 cookies from the ingredients. I managed to make 14 cookies from the batch.

Anyhow, the resulting cookies are really good. They are soft, moist, chewy and incredibly delicious. They taste like a soft, oaty breakfast bar, only they taste more nutritious than store bought ones. They are perfect for breakfast, lunch or as a snack. They last a few days in a cookie jar, and only get better with age.


OATMEAL & RAISIN COOKIES

Makes 14 cookies

Adapted from endlesssimmer: really good but even better low fat oatmeal raisin cookies


Ingredients

Wet Ingredients

  • 5 tablespoons 0% fat Greek yoghurt
  • 2 tablespoons coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 150 g wholemeal (whole wheat) flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 pinch salt
  • 165 g (¾ c) dark brown muscuvado sugar
  • 130 g (1 1/3 c) rolled oats
  • 150 g (1 c) raisins
  • 45 g (½ c) unsweetened desiccated (shredded) coconut


Method

1. Preheat oven to 180°C (350°F) and line 2 baking trays (sheets/pans) with parchment paper/silicone mats.

2. In a bowl, mix together the wet ingredients until well combined

3. In another bowl, mix together the dry ingredients until well combined.

4.  Mix the wet into the dry and combine with your hands. The mixture will be relatively dry, so squeeze the mixture together, until relatively sticky. If the mixture doesnt clump together when you squeeze the mixture, add 1-2 tablespoons more yoghurt.

5. Divide the mixture into 14 balls, and pat into a disc of about 6.5 cm (2 ½ inch) and place onto prepared trays (sheet/pans), leaving space between each cookie.

6. Bake in the middle of the oven for 15 minutes, or until golden brown, but try not to over bake them.

7. Allow to cool on the tray (sheet/pan) before removing to a wire rack to cool fully. Enjoy, and store any leftovers in an airtight tin.

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