This delicious oatmeal raisin cookie is a terrific low sugar treat – Oats, buckwheat flour, olive oil, and raisins combine to make this sizable snack!
I recently had a food allergy test. I’d been having pretty consistent issues with mucus production, causing me to be blowing my nose or coughing up phlegm on a daily basis.
With my history, I knew some allergy was at the bottom of it!
I tried to figure things out on my own, eliminating certain foods and playing with my diet in different ways, but nothing really changed.
One of my suspects had been chocolate, perish the thought!
About four years ago, I did an allergy test that really helped me, so about two weeks back, I went in to see my doctor for a repeat.
The test covers about 200 different foods, and it included my prime suspect.
I got my results a few days ago and found myself shocked at the results. First and foremost, I didn’t show an allergy to chocolate (hip, hip, hooray!).
I did, however, come back highly allergic to banana (which I’ve known), pineapple, green beans, kidney beans, navy beans, amaranth, and lemons, of all things!
Ironically, I’ve been slurping down the lemons like there’s no tomorrow, as I’ve had two free and plentiful sources of the sour fruit.
Though I feel safe to add chocolate back, during my elimination phase, I created this delicious cookie with raisins as an alternative!
Despite the rather lengthy list of ingredients, this oatmeal raisin cookie gets the vote from our family of ‘most loved low sugar cookie’.
Natalie actually requests this one, and for her, I add in both raisins and chocolate chips.
The sweeteners in this recipe include molasses, coconut sugar, and stevia, while applesauce, cinnamon, and vanilla all contribute to flavor. I like to use olive oil here, but feel free to substitute a more neutral oil, like grapeseed, if you’d prefer.
I hope you enjoy this oatmeal raisin cookie if you try it!
This sizable oatmeal raisin cookie is low in added sugar, gluten-free, and vegan-friendly!
- 3 Tbsp oat flour
- 1 tsp buckwheat flour
- 1/4 cup oats
- 1/8 tsp cinnamon
- 1/16 tsp baking soda
- dash sea salt
- 1 Tbsp applesauce
- 1/2 tsp coconut sugar
- 1 1/2 tsp olive oil
- 1/2 tsp vanilla extract
- 1/4 tsp molasses
- 1 Tbsp milk of your choice
- 5 drops stevia see Notes
- 1 Tbsp raisins
Preheat the oven to 350 degrees.
Mix the dry ingredients in a small bowl (flours, oats, cinnamon, baking soda, salt).
Whisk the wet ingredients, along with the sugar, in a medium bowl until smooth and well combined (applesauce, coconut sugar, oil, vanilla, molasses, milk, stevia).
Mix everything together, including the raisins, until well combined.
Dollop the batter onto a parchment paper-lined baking sheet and form a cookie.
Bake for 8-10 minutes (be careful not to overbake or it will dry out).
Let sit for about 5 minutes to cool and set.
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 9
If you’re looking to lower the sugar further, omit the coconut sugar and add in a few extra drops of stevia.
These are some of the items I use in this recipe, including the stevia I like: