Cook’s notes: Adapted from a recipe by Sunmaid Raisins (link). These are tasty, low-fat cookies. As the original recipe said, “This is one recipe where low is good. Low sodium, low fat, and low cholesterol — now that’s a really good cookie.”
The recipe has several options: I used white whole-wheat flour, canola oil, plain yogurt (instead of vanilla, to keep the sugar down), and quick oats. You could even reduce the amount of brown sugar to 1/2 cup. If you like oatmeal raisin cookies, try these button-shaped cookies, which are tasty and very satisfying.
1 cup white whole-wheat flour (from King Arthur) or whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup packed brown sugar
1/4 cup fat-free plain yogurt (or fat-free vanilla yogurt)
1/8 cup (1 oz) canola oil (or corn oil)
1 large egg
1 overflowing teaspoon vanilla extract
1-1/3 cups quick-cooking rolled oats (or uncooked old-fashioned oats)
1 cup dried cranberries (5 oz package)
Heat oven to 350∫ F. Cover 2 cookie sheets with parchment paper.
In a small bowl, whisk the flour, baking powder, cinnamon, baking soda and salt together.
In the bowl of a stand mixer, combine brown sugar, yogurt, oil, egg, and vanilla. Beat to combine. Add flour mixture; beat just until combined to make blended dough. Beat in oats and cranberries. Dough will be quite sticky.
Using a small cookie scoop, drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. They will puff slightly when cooking, but they will not spread out flat.
Bake for 12 minutes until very lightly browned. Check them at 10 minutes — do not over bake.
Slide cookies from parchment paper onto countertop to cool.
Makes 40 cookies.
Estimated nutrition information per serving (1 cookie): Calories 42; Protein 0.9 g; Fat 1 g; Carbohydrate 7.6 g (net carbs 6.9 g); Dietary Fiber 0.7 g; Cholesterol 5 mg; Sodium 52 mg (from http://caloriecount.about.com/cc/recipe_analysis.php)
Dietary exchanges for 2 cookies: 0.9 bread/starch