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oatmeal raisin walnut cookies on cooling rack

Oatmeal Raisin Cookies

Diabetic-friendly oatmeal raisin cookies with a lower glycemic index and added nutrients with a few simple swaps. Tip: (1) Freeze uncooked batter on baking sheets, then store in freezer bag labeled with type of cookie, oven temperature, and cooking time to enjoy any time. (2) Store baked cookies in airtight container with a slice of bread to keep softer longer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 cookies
Calories: 59
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup rolled oats old fashioned are preferred, but quick cooking oats can be substituted resulting in a softer cookies
  • 3/4 cup buckwheat flour can substitute all purpose whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup dark brown sugar firmly packed
  • 1 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup Raisins
  • 1/3 cup water
  • 1/3 cup walnuts, chopped

Method
 

  1. Preheat oven to 350ยบ.
  2. Combine oats, flour, cinnamon, ginger, salt and baking powder in large bowl.
  3. In a separate bowl cream the applesauce, brown sugar, and yogurt with electric mixer. Then, mix in egg and vanilla.
  4. On stovetop, place raisins and water in small saucepan. If you like a lot of flavor, sprinkle a dash of cinnamon and nutmeg. Heat over medium until raisins are plump. Scoop raisins and add to wet ingredients.
  5. Add wet ingredients to dry ingredients. Then, add walnuts. Stir until just combined.
  6. Spray baking sheet with cooking spray or line with parchment paper.
  7. Drop rounded teaspoons of batter about 1 inch apart onto baking sheet.
  8. Bake 8-10 minutes or until golden brown.

Notes

Buckwheat flour has a nutty taste and is great for use in pancakes or crepes.
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