By Kelsie Knerr, RD
These Oatmeal Raisin Blueberry Cookies are sweet and chewy and can be satisfying after dinner dessert. I think of these cookies as more like baked oatmeal bites than your typical cookie texture. You can make this recipe into granola by cutting the applesauce to ½ cup or for a more moist cookie increase the applesauce to 1.5 cups.
No Added Sugars: These cookies get their sweetness from applesauce, raisins and blueberries, as well as a non-nutritive (meaning containing no calories) sweetener called sucralose. The naturally sweet fruit also provides fiber, vitamins and minerals.
Low-Fat: By using only the egg whites and not the whole eggs and by using applesauce instead of oil this recipe ends up being very low in fat.
Low Sodium: These cookies also do not have salt, baking powder or baking soda which makes them extremely low in sodium.
Tip: Without the leavening agents (baking soda and/or baking powder) and fat, these cookies bake a little differently than your typical cookie, they keep their shape through the cooking process so I recommend lightly pressing down the cookie dough prior to putting them in the oven.
Yield: 24 cookies
- 4 egg whites
- ½ cup granulated Splenda®
- ½ cup raisins
- 4 cups old-fashioned oats
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1 cup fresh blueberries
- 1 teaspoon cinnamon
1. Peheat oven to 350° F.
2. In a large mixing bowl, combine all ingredients.
3. Scoop up dough, two tablespoons at a time, and gently press into a ball with your hands. Place each cookie ball onto a non-stick cookie sheet. Flatten slightly.
4. Bake for 15 minutes.
5. Cool and serve.
Nutrition Facts (1 cookie): 83 Calories, 1g Total Fat, 1g Monounsaturated Fat, 38mg Sodium, 18mg Potassium, 15g Total Carbohydrate, 2g Dietary Fiber, 3g Sugars, 3g Protein
This recipe is from The Pritikin Kitchen™ which follows the heart healthy guidelines connected to Boone Hospital Center’s upcoming Pritikin Intensive Cardiac Rehabilitation Program.