Oatmeal Raisin Cookies (Deceptively Delicious)

3.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 83.8
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.9 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Oatmeal Raisin Cookies (Deceptively Delicious) calories by ingredient
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From Cookbook: Deceptively Delicious From Cookbook: Deceptively Delicious
Number of Servings: 24


    Nonstick cooking spray
    1 cup wheat flour
    1 cup old-fashioned oats
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    3/4 cup firmly packed brown sugar (light)
    6 tablespoons margarine, chilled
    1/2 cup banana puree
    1/2 cup zucchini puree
    1 large egg white
    1/2 cup raisins


I have altered this recipe slightly from the cookbook Deceptively Delicious by Jessica Seinfeld. I omitted some of her suggestions and changed some of her other suggestions. This is an amazing cookbook - if you are able, you should grab one today!

Preheat oven to 350 degrees F. Coat two making sheets with cooking spray.

Combine flour, oats, baking soda, salt, and cinnamon in bowl. Set aside.

In a large bowl, cut sugar and margarine together, until just combined - do not overmix ( do not use an electric mixer!). Add bananas and zucchini purees and egg white; stir to just blend. Add flour mixture - mix. Add raisins - mix.

Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to wire rack to cool completely.

Number of Servings: 24

Recipe submitted by SparkPeople user POSITIVELYHAPPY.

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Member Ratings For This Recipe

  • cookies are very tasty and soft, baked nicely even though dough is very soft/thin.
    substitutions i made- used applesauce and blueberry puree instead of zucchini- cut brown sugar by a 1/4 cup, used Splenda Brown Sugar Blend, also egg substitute.
    cookies have blue flecks from the blueberries- ha!
    - 3/11/10

    Was this review helpful?   yes  No
  • I'm not sure if I completed the recipe correctly or not, but these did not turn out well for me at all. They were sticky and I didn't enjoy the flavor. I'm not the greatest cook/baker either though - 10/19/09

    Was this review helpful?   yes  No
  • I make these for my daughter and I, we absolutely love them! - 10/23/08

    Was this review helpful?   yes  No
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