These aren’t your grandmother’s fat-laden oatmeal cookies, but we bet you they’ll taste just as good! You’ll want to savor each and every decadent bite. Plus, they have no cholesterol and are a good way to get some manganese into your clean-eating plan. Enjoy in moderation, though; these are definitely a treat!
Looking to ditch dairy, but can’t nibble cookies without milk? Give one of these Milk Alternatives a try.
Yield: 8 large or 16 small servings | Serving Size: 1 large or 2 small cookies | Calories: 257 | Total Fat: 4g | Saturated Fat: 0g | Trans Fat: 0g |Cholesterol: 0mg | Sodium: 360mg | Carbohydrates: 45g | Dietary Fiber: 3g | Sugars: 14g | Protein: 13g | SmartPoints (Freestyle): 8
- 1 cup white whole-wheat flour
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup raisins
- 2 tablespoons coconut oil (or other healthy oil, such as safflower)
- 3 egg whites
- 2 teaspoons pure vanilla extract
- 1/2 cup honey
- In a large mixing bowl, combine all dry ingredients. In a medium mixing bowl, combine the wet ingredients. Pour the wet ingredients into the bowl with the dry mix, and blend well with a wooden spoon. Portion out 16 cookies onto parchment-lined cookie sheets. Bake at 350° for 15 minutes, or until just golden brown.
- Note: If these cookies seem hard after baking, simply pack them away overnight in a plastic bag, and they will be quite soft in the morning.