The baking bug officially hit me this week and I honestly couldn’t be happier about it. It’s been so fun to find new recipes and experiment/adapt them to sugar-free and lower-sugar treats; it’s becoming a new hobby of mine! So far, I’d say they’ve all been pretty successful, and these oatmeal raisin cookie bites were no exception. I stumbled upon these Cinnamon and Raisin Granola Cookies via Pinterest and was immediately intrigued. Jennifer makes some great looking healthy recipes!
Anyway, since I’m a big oatmeal lover and an even bigger oatmeal-cookie lover, I was excited to experiment with these, yet somewhat skeptical of how they would turn out due to the lack of butter and brown sugar in the recipe. An oatmeal cookie without brown sugar? Neverrr …or so I thought. I was proven wrong once I tasted the dough. These are chewy, full of raisins, and have just the right amount of natural sweetness. The only change I made was adding a half-tablespoon of protein powder in place of a tablespoon of maple syrup, since I thought this would bind the dough together a bit more. It worked! I’m calling these ‘bites’ because they’re a bit smaller than a traditional cookie, at least for my standards.
The portion-size of the cookies can be whatever you want—I used an ice-cream scoop to spoon-out the dough for mine and simply flattened each slightly with a spoon before popping them in the oven. Remember, whatever portion you spoon-out for the dough will be the size of each cookie, since they don’t spread. I loved that these were easy to make and portable enough to eat pretty much anywhere, and you can enjoy a few without any guilt at all! I enjoyed mine with a side of vanilla ice-cream, but that’s an optional (excellent) addition.
Low-Sugar Oatmeal Raisin Cookie Bites
Adapted from this Peanut Butter and Peppers Recipe
- 1/2 cup unsweetened applesauce (I used store brand)
- 1 tbsp. maple syrup (sugar free)
- 1/2 tbsp. protein powder (I used chocolate by Arbonne)
- 1 tsp. vanilla extract
- 1 cup oats, ground (I used whole oats)
- 1/2 cup oats
- 1/2 tsp. cinnamon, ground
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- pinch of salt
- 1/3 cup raisins
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Then line your baking sheet with parchment paper and set aside.
- In a large mixing bowl combine the applesauce, maple syrup, and vanilla extract. Mix well until combined.
- In a blender or food processor (I used a blender), grind one cup of oats until it is a flour-like consistency (this should take about 30-45 seconds max.)
- Then add the oat-flour, oats, cinnamon, protein powder, baking soda, baking powder and pinch of salt to the bowl; mix until combined.
- Fold in the raisins.
- Scoop the amount of batter you’d like for each cookie bite into cookie-form and place on the cookie sheet, about an inch or two apart from one another. (I flattened each with the back of a spoon, so they weren’t so round). Then bake them for about 8-10 minutes or until bottom is lightly golden.
Thanks again Jennifer for the recipe idea!
I’m off to enjoy the sunshine today, with the help of my new floppy hat.
Another first for me, thanks to Sue! She insisted on getting it for me yesterday, and I’m already obsessed with it! I just love the hat trend in Australia. Is it just me, or do big hats scream “royal”?!
It might just be me…oh well, I love it!