Oatmeal Raisin Walnut Cookies

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Oatmeal raisin walnut cookie recipe
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Oatmeal Raisin Walnut Cookies

Soft, chewy, and studded with nuts, these cookies are a much healthier version of a classic cookie. Don’t be surprised when you open the cookie jar and find only crumbs!

Ingredients

Servings  24   Serving Size   1 cookie

  • 1/2 cup raisins
  • 1 cup trans-fat-free tub margarine
  • 1/4 cup stevia sugar blend
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 cup uncooked rolled oats
  • 1/2 cup chopped walnuts

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. Put the raisins in a small microwaveable bowl. Cover them with water. Microwave on 100 percent (high) for 2 to 3 minutes. Let the raisins soak for 10 to 15 minutes. Drain well in a colander. Set aside.
  3. In a large bowl, using an electric mixer on medium high, beat the margarine and stevia sugar blend until just blended. Beat in the egg and applesauce.
  4. In a medium bowl, stir together the flour, cinnamon, vanilla, salt, and baking powder. Gradually beat the flour mixture into the stevia sugar blend mixture just until moistened but no flour is visible.
  5. Gently fold in the oats, walnuts, and raisins.
  6. Using 2 tablespoons, drop the dough about 2 inches apart on a large baking sheet or two small baking sheets to make 24 cookies. With the palm of your hand or a fork, lightly flatten each cookie.
  7. Bake for 10 to 12 minutes, or until the bottoms are golden brown.

Tip: Be sure to take the extra step to soak the raisins before folding them into the batter. Because raisins are dry, they tend to absorb the liquid from baked goods, making desserts less moist.

Nutrition Facts

Oatmeal Raisin Walnut Cookies

CaloriesCalories

124 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 124
Total Fat 7.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.0 g
Cholesterol 8 mg
Sodium 163 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 5 g
Added Sugars 2 g
Protein 2 g

Dietary Exchanges
1 other carbohydrate, 1 1/2 fat

 

Soft, chewy, and studded with nuts, these cookies are a much healthier version of a classic cookie. Don’t be surprised when you open the cookie jar and find only crumbs!

Nutrition Facts

Oatmeal Raisin Walnut Cookies

CaloriesCalories

124 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

1g Per Serving
×
Calories 124
Total Fat 7.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.0 g
Cholesterol 8 mg
Sodium 163 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 5 g
Added Sugars 2 g
Protein 2 g

Dietary Exchanges
1 other carbohydrate, 1 1/2 fat

Ingredients

Servings  24   Serving Size   1 cookie

  • 1/2 cup raisins
  • 1 cup trans-fat-free tub margarine
  • 1/4 cup stevia sugar blend
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 cup uncooked rolled oats
  • 1/2 cup chopped walnuts

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. Put the raisins in a small microwaveable bowl. Cover them with water. Microwave on 100 percent (high) for 2 to 3 minutes. Let the raisins soak for 10 to 15 minutes. Drain well in a colander. Set aside.
  3. In a large bowl, using an electric mixer on medium high, beat the margarine and stevia sugar blend until just blended. Beat in the egg and applesauce.
  4. In a medium bowl, stir together the flour, cinnamon, vanilla, salt, and baking powder. Gradually beat the flour mixture into the stevia sugar blend mixture just until moistened but no flour is visible.
  5. Gently fold in the oats, walnuts, and raisins.
  6. Using 2 tablespoons, drop the dough about 2 inches apart on a large baking sheet or two small baking sheets to make 24 cookies. With the palm of your hand or a fork, lightly flatten each cookie.
  7. Bake for 10 to 12 minutes, or until the bottoms are golden brown.

Tip: Be sure to take the extra step to soak the raisins before folding them into the batter. Because raisins are dry, they tend to absorb the liquid from baked goods, making desserts less moist.

 

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