This week, in honor of Thanksgiving, is all about re-creating my favorite recipes. Yesterday, I introduced you to a simple re-do of my mom’s decadent penne a la vodka. Today, it’s all about the dessert.
My grandmother, my beloved MorMor, passed away this past fall and while I have a million memories from all the wonderful time we spent together, I especially remember all the fun we used to have in the kitchen. These oatmeal raisin cookies were her specialty! I remember getting them in care packages as a freshman at college. I also remember eating most of them during the weekend that I received them.
Because —> fresh baked cookies.
I wanted to make a few special items to share with my Thanksgiving friends and I thought these cookies were the perfect, nontraditional choice. Of course, I lightened up the family recipe a bit and dare I say they are healthy? Oatmeal, maple syrup, applesauce, perfectly moist and no one would know they are also low-fat.
Soft, chewy oatmeal raisin cookies! Lightly sweetened with maple syrup, applesauce and raisins. Vegan with gluten-free option.
- 1 1/2 cups rolled oats
- 1/4 tsp. cinnamon
- 1/8 tsp. ground nutmeg
- 3/4 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- scant 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/4 + 1 tbsp. neutral oil like safflower
- 1 tbsp. ground flaxseed
- 1/2 cup raisins
- Preheat oven to 375°F. In a large mixing bowl, combine all ingredients together until no lumps remain, taking care not to overmix.
- Place spoonfuls of dough onto a lined baking sheet and cook for 8-10 minutes, until light golden brown on top. Remove from oven and let cook.