This delicious dessert is a classic, and easy to adjust to your taste. The surprise ingredient? Plain Greek yogurt, which helps the cookies stay moist. We’ll keep it our little secret.
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1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/4 cup fat-free plain Greek yogurt
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1 1/3 cups uncooked oats or rolled oats
1 cup dried raisins
- Preheat oven to 350° F. Cover two cookie sheets with parchment paper.
- Combine flour, baking powder, cinnamon, baking soda and salt together in a small bowl.
- Combine brown sugar, yogurt, oil, egg and vanilla in a large bowl. Add in flour mixture to make blended dough.
- Stir in oats and raisins.
- Drop mixture by rounded teaspoonfuls two inches apart on prepared cookie sheets.
- Bake for 12 minutes until lightly browned. Do not over bake.
- Slide cookies from parchment paper onto countertop to eat.
Nutrition information (per serving)
Makes 30 servings
Total fat: 1.5 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 5 mg
Sodium: 85 mg
Carbohydrate: 17 g
Fiber: 1 g
Sugar: 11 g
Protein: 2 g
— Recipe courtesy of Digestive Disease Health Team Dietitians.