Saturday, February 14, 2015


I had a craving earlier this week for oatmeal cookies after looking at some cookies in a local coffee establishment.   These cookies are fat free and low in sugar.  I didn't flatten them with a fork when placed on a baking sheet and left them higher and chunkier to bake.  Since these cookies were more chunkier, I baked them for 12 minutes.  They passed the DH's tasting session and are good.  They would probably be great dunked in coffee or regular tea.


1 cup regular or quick oats
1 cup flour
½ tsp baking soda
½ tsp baking powder
½  tsp salt
1 tsp cinnamon
¼ cup raisins
1 egg
½ tsp vanilla
2 tbsp water
¼ cup maple syrup
¼ cup sugar or splenda
1 banana, mashed
½ tsp lemon juice


Preheat oven to 375 degrees F.  In a medium size mixing bowl, mix the oats, flour, baking soda, sugar or splenda, baking powder, salt, and cinnamon and then add the raisins. 

In a small mixing bowl, beat the egg and add the maple syrup, water, vanilla, mashed banana, and lemon juice.  Combine well.  Pour into the dry mixture and stir well but don’t overmix.

Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper.  You can flatten each cookie slightly with a fork.  Bake for 8-12 minutes or until bottoms and sides are lightly brown.  Makes 18 to 20 cookies.

Modified from

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