I’m a big fan of oatmeal cookies and whole wheat baked goods. You can imagine my excitement when I found a recipe for chewy oatmeal raisin cookies made with whole wheat flour in my Taste of Home Comfort Food Diet Cookbook.
I used to think whole wheat baking sounded complex and I was nervous about what the food would taste like. The verdict? Delish! This definitely won’t be the last recipe I post using whole wheat. I highly recommend trying a recipe (maybe this one!) if you’ve never tried baking with whole wheat flour.
Not only are these cookies easy to make, but they’re also low in calories (less than 150) and packed full of deliciousness! I’m sure if you try them, you’ll definitely agree.
Whole Wheat Oatmeal Raisin Cookies
- ⅓ cup canola oil
- ⅓ cup packed brown sugar
- 2 tablespoons sugar
- 3 tablespoons water
- 1 egg white
- ¾ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅓ cup whole wheat flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups old fashioned oats
- ½ cup raisins
- In a large bowl, combine the oil, sugars, water, egg white and vanilla.
- In a smaller bowl, combine the flours, cinnamon, baking soda and salt. Gradually add the sugar mixture to the oil and mix well.
- Stir in the oats and raisins.
- Drop by rounded tablespoon (or medium ice cream scoop) onto baking sheet coated with cooking spray.
- Flatten slightly with the back of a measuring cup or large spoon that’s been sprayed with cooking spray. This is so the batter doesn’t stick when you flatten them.
- Bake at 350 degrees for 10-12 minutes or until golden brown. Cool for 2 minutes on the cookie sheet before transferring them to a wire cooling rack.
Mix together the wet ingredients and the dry ingredients into separate bowls, like this:
When you add the dry to the wet, mix them together and then gently stir in the oats and raisins.
Drop by tablespoon or medium-sized ice cream scoop onto a baking sheet sprayed with cooking spray. Then, using a measuring cup or spoon sprayed with cooking spray, gently press each dollop down to flatten it a little bit. I always spray whatever I’m using to flatten with cooking spray so that it doesn’t stick to the cookie batter when I try to flatten them. Using cooking spray just makes it a little easier.
Be careful not to overcrowd your baking sheet. The cookies will spread out a little bit, so keep them at least 1 inch apart on the sheet. Bake in a 350 degree oven for 10-12 minutes.
Have you baked with whole wheat flour? Let me know in the comments below!
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