While we’re on the subject of using fruit in lieu of sugar, I thought I’d share my recipe for some healthy oatmeal raisin cookies. What I love about this recipe is that it really showcases the flavors of every ingredient. The cookies are crispy, yet chewy with an explosive taste of tart apples, aromatic spices and sweet sun dried raisins. A definite win for those looking for a sweet snack without the added calories from tons of sugar and butter. In fact, I didn’t even use flour. I made my own substitute, by blending together half a cup of steel cut oats with a handful of almonds. If I’ve piqued your interest, keep reading!
- half a cup of steel cut oats
- a handful of almonds
- baking powder
- freshly ground cinnamon (made in my bootleg Bullet)
- Splenda powder (made in my bootleg Bullet)
- three small apples, peeled, cored, and cut into slices
- two slices of margarine
- vanilla extract
- an egg
- a cup of raisins
- a cup and a half of rolled oats
This recipe will yield anywhere from 30 to 40 cookies, I’d say. I used a round measuring tablespoon to scoop the mix, but it’s really up to you. I baked around 12 today and put the rest in a Ziplock baggie to store in the freezer for a lazy Saturday.
Alright, first things first. Wash, peel, core and slice up those apples. Spread them in a saucepan and throw in some cinnamon, nutmeg, vanilla extract, a couple packets of splendid Splenda, a handful of raisins and two slices of margarine. Normally, oatmeal raisin cookies achieve their deep, rich flavor with the help of brown sugar, which is essentially tons of refined sugar with a bit of molasses. You can achieve a comparable flavor by allowing cooked apples to caramelize with raisins, creating a whole other level of palette “Wow.” Cook on low heat until your apples can be easily mushed together. Transfer everything into a food processor, or bootleg Bullet, and puree, leaving some lumps. This mixture will help keep your cookies sweet and moist, without the use of an entire stick of butter.
The Cookie Dough
So I mentioned above that I made my own flour substitute, something that I tend to do with most of my recipes. I like when my ingredients carry some sort of nutritional value, so I’ll make some hacks, here and there, to make sure what I’m putting into my body is worth it. I made my flour by running half a cup of steel cut oats with a handful of almonds through my bootleg food processor until the mixture took on a powdery consistency. Pour your flour into a large mixing bowl and add a teaspoon of baking powder, a pinch of salt, some nutmeg, freshly ground cinnamon (also with my bootleg Bullet) and powdered Splenda (you guessed it, bootleg Bullet).
Once evenly combined, add in the apple cinnamon mixture and an egg. Stir in your rolled oats and the rest of your raisins.
Using some kind of scoop, form your cookies onto a baking sheet lined with parchment paper and stick it in the oven at 350F/175C for around 15 minutes (I chose to sprinkle some extra cinnamon mixed with powdered Splenda on top of each cookie before baking). Place cookies on a rack to cool before eating.
Enjoy your crispy, yet chewy, sweet yet spicy, delicious explosively flavorful cookies 🙂 without the guilt.