When we were looking for a cookie recipe that was low in fat we went straight to one of our favorite cookbooks off the shelf; 1000 Low-Fat Recipes by Terry Blonder Golson. After skimming the list of ingredients we thought weād go even further by substituting the vegetable oil with heart-healthy olive oil infused (or fused) with fruit. Some low-fat recipes sacrifice flavor and texture so, of course, we had to try it out before recommending it. The results are inā¦these are delicious!Ā Enjoy them straight from the oven or store them in a container for soft and chewy oatmeal cookies. The kids even loved them and, to be honest, they didnāt really care that they were heart-healthy or low-fat!
INGREDIENTS
- Ā¼ cup plain nonfat yogurt (we used Greek yogurt)
- Ā¼ cup Olive This! Persian Lime Olive Oil, or Blood Orange Olive Oil, or Lemon Olive Oil
- Ā½ cup maple syrup or honey
- 1 cup old-fashioned rolled oats
- Ā½ whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- Ā½ cup raisins
- Ā½ cup finely diced apples
DIRECTIONS
Preheat the oven to 375 degrees F. Coat cookie sheets with cooking spray or brush with extra olive oil.
In a medium bowl, combine the yogurt, olive oil and maple syrup. Stir well.
Add the 1 cup of rolled oats and stir to combine.
Dice the apples (small dice) to measure out Ā½ to Ā¾ cup.
Over the wet ingredients, sift the flour, cinnamon and baking powder. Stir in the diced apples and raisins.
Stir the batter until well combined.
Spoon batter (about 1 to 1Ā½ tablespoons) onto the prepared cookie sheets.
Bake until the oatmeal cookies just start to brown, about 25 minutes. Remove from oven and let stand for about 5 minutes. Transfer to a cooling rack.
Enjoy them warm right out of the oven. When stored in an airtight container, they will be soft and chewy.
MAKES 18-20 COOKIES
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