School Bus Oatmeal Raisin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
½ cup non-hydrogenated shortening6 tbsp (3 oz) butter2 tbsp flavourful coconut oil⅓ cup xylitol⅓ cup brown sugar2 egg whites1 tbsp pure vanilla extract1 cup spelt flour1 tsp baking soda1 tsp salt¼ tsp nutmeg2 cups rolled oats1 cup raisins, soaked in hot water and drained
In a large bowl, beat together shortening, butter, coconut oil, xylitol and brown sugar until well combined.
Beat in the egg whites and vanilla.
Stir in the flour, baking soda, salt and nutmeg until combined.
Fold in the oats and raisins.
Cover and refrigerate at least 1 hour, preferably overnight.
Preheat the oven to 350F.
Roll tablespoons of dough into 1” balls and place 3” apart on parchment-lined baking sheets.
Bake 20-25 minutes.
Let cool on baking sheet 10 minutes, then transfer to wire racks to cool completely.
Store in airtight container at room temperature up to one week or freeze up to one month.
Serving Size: Makes 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in the egg whites and vanilla.
Stir in the flour, baking soda, salt and nutmeg until combined.
Fold in the oats and raisins.
Cover and refrigerate at least 1 hour, preferably overnight.
Preheat the oven to 350F.
Roll tablespoons of dough into 1” balls and place 3” apart on parchment-lined baking sheets.
Bake 20-25 minutes.
Let cool on baking sheet 10 minutes, then transfer to wire racks to cool completely.
Store in airtight container at room temperature up to one week or freeze up to one month.
Serving Size: Makes 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 108.1
- Total Fat: 6.2 g
- Cholesterol: 6.9 mg
- Sodium: 38.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
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