Ingredients
- Rolled Oats (Old-Fashioned Oats): 1 ½ cups (approx. 120g)
- Why: The star of the show! Oats provide that signature chewy texture and are packed with fiber, which aids digestion and promotes satiety. Avoid instant oats, as they can result in a pasty texture.
- Whole Wheat Flour or White Whole Wheat Flour: ¾ cup (approx. 90g)
- Why: Adds more fiber and nutrients compared to all-purpose flour. White whole wheat flour offers a milder flavor if you’re new to whole grains. You can also use a 50/50 blend with all-purpose flour if preferred, though this will slightly alter the nutritional profile.
- Unsweetened Applesauce: ½ cup (approx. 122g)
- Why: This is a key fat replacer. It provides moisture and a touch of natural sweetness, significantly reducing the need for butter or oil.
- Light Butter or Margarine Spread, melted: 2 tablespoons (approx. 28g)
- Why: While applesauce does a lot of heavy lifting, a small amount of fat is essential for flavor, tenderness, and a satisfying mouthfeel. Ensure it’s a “light” version to keep calories down. You can also use melted coconut oil, but it will add a slight coconut flavor.
- Large Egg: 1
- Why: Acts as a binder, provides structure, and adds richness.
- Low-Calorie Sweetener (e.g., Erythritol-based blend like Swerve, or Stevia baking blend): ½ cup equivalent (adjust to taste and product instructions)
- Why: This is crucial for reducing sugar calories. Different sweeteners have different potencies, so check the packaging for sugar replacement ratios. Granular erythritol works well for a sugar-like texture. Taste your batter (before adding egg if you’re concerned) and adjust.
- Vanilla Extract: 1 ½ teaspoons
- Why: Enhances all the other flavors and adds a warm, aromatic depth.
- Ground Cinnamon: 1 teaspoon
- Why: The quintessential oatmeal cookie spice. It provides warmth and a perceived sweetness.
- Ground Nutmeg: ¼ teaspoon
- Why: Complements the cinnamon and adds a classic baked-good aroma. A little goes a long way.
- Baking Soda: ½ teaspoon
- Why: The leavening agent that helps the cookies rise and spread slightly, contributing to a softer texture.
- Salt: ¼ teaspoon
- Why: Balances the sweetness and enhances the overall flavor profile.
- Raisins: ½ cup (approx. 75g)
- Why: Provide natural sweetness, chewy texture, and that classic oatmeal raisin flavor. If you’re watching sugar closely, you can slightly reduce the amount or opt for unsweetened dried cranberries. Soaking them in hot water for 10 minutes and then draining them can make them plumper and juicier.
- Optional: Chopped Walnuts or Pecans: ¼ cup (approx. 30g)
- Why: Adds a delightful crunch and healthy fats. Be mindful that this will increase the calorie count per cookie.
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Hydrate Raisins (Optional but Recommended):
- Place the raisins in a small bowl and cover them with hot water. Let them soak for about 10-15 minutes while you prepare the other ingredients. Drain them well before adding to the batter. This step makes them plumper and more flavorful.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the rolled oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt. Whisking helps to evenly distribute the leavening agent and spices, ensuring consistent flavor and rise in every cookie. Set aside.
- Combine Wet Ingredients:
- In a large bowl, combine the unsweetened applesauce, melted light butter (or spread), your chosen low-calorie sweetener, and the large egg.
- Beat with an electric mixer on medium speed (or vigorously with a whisk) until the mixture is well combined, smooth, and slightly aerated. This step is important for incorporating air, which contributes to a lighter texture.
- Stir in the vanilla extract.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix on low speed or by hand with a sturdy spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to tough cookies. Mix only until you no longer see streaks of flour.
- Add Mix-Ins:
- Drain the soaked raisins thoroughly and pat them dry with a paper towel if needed.
- Gently fold the raisins (and chopped nuts, if using) into the batter using a spatula. Ensure they are evenly distributed.
- Chill the Dough (Highly Recommended):
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to an hour. Chilling the dough helps the oats and flour absorb moisture, firms up the fat, and prevents the cookies from spreading too much during baking. This results in a thicker, chewier cookie.
- Portion and Bake:
- Drop rounded tablespoons of dough (about 1.5 to 2 tablespoons each for medium-sized cookies) onto the prepared baking sheets, spacing them about 2 inches apart to allow for some spreading. A small cookie scoop works perfectly for uniform size.
- For a neater look, you can slightly flatten the tops of the dough balls with the back of a spoon or your dampened fingers.
- Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on your oven and the size of your cookies. They might look slightly underdone in the center when you take them out, but they will continue to cook and firm up on the hot baking sheet.
- Cool and Enjoy:
- Let the cookies cool on the baking sheets for 5-10 minutes. This allows them to set properly and prevents them from breaking when you move them.
- Then, carefully transfer the cookies to a wire rack to cool completely. Cookies develop their final texture as they cool.
Nutrition
- Serving Size: One Normal Portion
- Calories: 65-85