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 we’d 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 in…these are delicious! 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 didn’t really care that they were heart-healthy or low-fat!
INGREDIENTS
- ¼ cup plain nonfat yogurt (we used Greek yogurt)
- ¼ cup Olive This! Persian Lime Olive Oil, or Blood Orange Olive Oil, or Lemon Olive Oil
- ½ cup maple syrup or honey
- 1 cup old-fashioned rolled oats
- ½ whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ cup raisins
- ½ 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 ½ to ¾ 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 1½ 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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