A Healthier Spin On A Classic: Oatmeal Raisin Cookies
Finding a healthier alternative to your child’s favorite snacks can be tough. My kitchen helper happens to love oatmeal raisin cookies, which many would think are healthy. Although there are some healthier parts to the cookie, many of the recipes can contain a lot of sugar. I wanted to bake him the cookie that he loves, but change up some of the ingredients. First I replaced all-purpose flour with whole wheat flour, white sugar with coconut palm sugar and the egg with unsweetened applesauce. If you are not familiar with using coconut palm sugar in baking, it can be worth trying. You can substitute it with white sugar on a 1:1 ratio and it’s lower on the glucose index, so the insulin spike is not as dramatic as with white sugar.
Time to bake some cookies! I made these cookies while my kitchen helper was in school and wanted to see his reaction to my changes. Lets face it, we all try to make a few healthier switches in their diets and sometimes they notice it and dislike the changes instantly. I’m happy to report that he loved them and didn’t ask any questions about the differences in ingredients. That’s a win in my book! Grab this recipe and bake with your kitchen helper this weekend.
Prep Time: 15 mins
Cook Time: 8-10 mins
- 1/2 Cup - Raisins
- 1 1/2 Cup - Oats
- 1/4 Teaspoon - Salt
- 1/2 Teaspoon - Cinnamon
- 1/2 Teaspoon - Baking Soda
- 1/4 + 1/2 Cup - Whole Wheat Flour
- 1/2 Teaspoon - Vanilla Extract
- 1/4 Cup - Applesauce
- 1/2 Cup - Coconut Palm Sugar
- 1/4 Cup + 3 Tablespoons - Unsalted Butter
- Pre-heat oven to 350° degrees and place parchment paper on two baking sheets.
- In the bowl of your stand mixer, with paddle attachment, cream the butter and coconut palm sugar
- Add the applesauce and vanilla. Mix until combined
- In a separate bowl combine the flour, baking soda, cinnamon and salt
- Add the dry ingredients to the mixer and combined
- Once combined, remove bowl from the mixer and hand mix the raisins and oatmeal to the batter
- Scoop the batter onto the parchment lined baking sheet and press the dough to flatten a bit
- Bake at 350° for 8-10 minutes. Allow to cool for a few minutes on the baking sheet before transferring onto a cool rack