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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 5.2 g
  • Cholesterol: 16.3 mg
  • Sodium: 3.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.7 g

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O's No Sugar Added, Whole Wheat Oatmeal Raisin Chocolate Chip Cookies

Submitted by: OLEFLAMENCA

Introduction

My husband created a no sugar added cookie, with no white flour and very low sodium. Less than 100 calories per cookie! They're like little scones - they are not as moist as cookies with sugar, but they are still tasty! We use a small ice cream scoop (1.5 inch diameter) to make the cookies. They are sweet enough with just the raisins and chocolate chips! If you like scones you'll like these. You can also add cinnamon, nutmeg or nuts if you like. They are great with tea or coffee! My husband created a no sugar added cookie, with no white flour and very low sodium. Less than 100 calories per cookie! They're like little scones - they are not as moist as cookies with sugar, but they are still tasty! We use a small ice cream scoop (1.5 inch diameter) to make the cookies. They are sweet enough with just the raisins and chocolate chips! If you like scones you'll like these. You can also add cinnamon, nutmeg or nuts if you like. They are great with tea or coffee!
Number of Servings: 36

Ingredients

    1 Large Egg
    3/4 C Butter
    1 tsp. Vanilla Extract
    3 C. Old Fashioned Oats
    1 C. Whole Wheat Flour
    1 C. Raisins
    1/2 C. Semisweet Chocolate Chips
    1/4 C. to 1/2 C. water

Directions

Makes about 36 1.5 to 2 inch cookies. Preheat oven to 350 degrees farenheit. Cream butter, egg and vanilla extract with a mixer. Fold in oats and flour, raisins and chocolate chips and stir until well mixed. You will probably need to add some water at this point because the mixture is a bit dry. Start with 1/4 C. of water and stir with spoon. If the dough holds its shape it should be moist enough, if not, add another 1/4 C. of water.
Drop cookies by 1.5 to 2 inch spoonfuls onto nonstick baking sheet. We use a small melon ball scoop and we do not flatten them. Bake for about 12 minutes. They come out like little mounds! Enjoy!

Number of Servings: 36

Recipe submitted by SparkPeople user OLEFLAMENCA.






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