Mission: Bye Bye Sugar / Target: Oatmeal Raisin Cookies
Recently, a work friend of mine held a going-away party at the office. As I am always on the lookout for baking opportunities, I naturally offered to bake something for this special occasion. Since I was somewhat short on time and wanted to avoid potential baking fiascos, I decided to make my fail-proof vegan oatmeal raisin cookies. The cookies were a huge hit and I received multiple recipe requests; nonetheless, I was a little bit irritated with myself because I had not yet reworked the recipe to reduce its sugar content.
My fail-proof recipe calls for 1 cup of sugar. That’s already a 2/3 cup less sugar than what the original recipe called for, but still a ton of nutrient-free sugar. I went into brainstorming mode and came up with the following recipe that calls for only a 1/4 cup of brown sugar. That’s a 75% reduction in sugar! You can’t see me, but I’m doing the happy dance :-). What makes this recipe even better is the fact that these cookies not only taste amazing, but are also rich in fiber (Go Spelt Flour!). I brought some of these cookies to the office today and my colleague told me that she actually liked these more than the ones I served at the going-away party. Result: huge grin on my face; I was practically beaming. Lowered sugar content – check! Achieved awesome flavor – check! Mission accomplished! 🙂
- 1 cup spelt flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/4 cup brown sugar
- 1 cup raisins
- 1 mashed ripe banana
- 1/2 cup apple sauce
- 1/4 cup pure maple syrup
- 2 tablespoons non-dairy milk
- 3-4 tablespoons canola oil
Baking Tip: If you prefer less-dense cookies, substitute 1/2 cup spelt flour for 1/2 cup rolled oats.
- Preheat the oven to 190°C.
- In a large bowl, whisk together all dry ingredients, except the raisins.
- In a medium-sized bowl, mix all wet ingredients until well-combined.
- Add wet mixture to the dry one and then mix all ingredients until they are just combined.
- Fold in the raisins.
- Roll the dough into balls and place them on a parchment paper-lined baking sheet. Flatten them out a bit with your palm.
- Sprinkle some salt over your cookies for an extra oomph.
- Bake for 10-12 minutes, or until golden brown.
- Allow cookies to cool for roughly 5 minutes on the baking sheet and then transfer your masterpieces to a cooling rack for another 10+ minutes.