[donotprint]Looking for some simple Halloween party treats? Don’t let these creepy-crawly chocolate raisin cookies scare you –…
Really Good Low-fat Raisin Oatmeal Cookie Bars
Life is good with a raisin oatmeal cookie! These are wonderful after-school snack or take-along cookies made even better because they are very low in fat and sugar. A little yogurt and oil substitute for butter, and there’s not too much brown sugar. Nutritionals clock in at about half the fat and calories of most traditional raisin oatmeal cookies.
I first tested this recipe from Sun-Maid when it was called ‘Really Good Raisin Oatmeal Cookies’. I was surprised how ‘really good’ they were. Then I reduced the sugar a touch and think they’re even better.
While you’re looking at this yummy cookie recipe, there are a few things about nutrition labels that have changed recently. The new nutrition labeling law requires the number of servings and calories to be in larger text. Added sugars will be separate from natural sugars like the sugar in raisins. It’s all good, and makes it easier to decipher labels and compare foods. Here’s a link to a comparison of the old and new labels which will be required by law in early 2020 yet many products are already in compliance.
Really Good Low-Fat Raisin Oatmeal Cookie Bars
Add an extra egg to make these a little cakey or like a muffin square. Add a couple tablespoons more brown sugar if you have a real sweet tooth, but the raisins add a nice hit of sweet too.
Servings: 20 bars
Calories: 114kcal
Ingredients
- 1 cup white whole wheat flour or half whole wheat flour and half all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup fat-free vanilla or plain yogurt
- 2 Tbsp. canola oil or corn oil or 3T for a slightly moister cookie
- 1 large egg or two, if eggs aren't real big
- 1 teaspoon vanilla extract
- 1-1/3 cups old-fashioned or quick-cooking oats not instant
- 1 cup Sun-Maid Natural or Golden Raisins
Instructions
- HEAT oven to 375º F. Line a 9x13-inch baking pan with parchment, foil or coat with cooking spray. (A dab of butter on the pan helps hold parchment in place.)
- COMBINE flour, baking powder, cinnamon, baking soda and salt in a small bowl.
- COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Stir in flour mixture until well blended.
- STIR in oats and raisins.
- SPREAD dough evenly into prepared pan using water moistened fingertips or silicon spatula. Dough is slightly stiff and sticky.
- BAKE for 15-18 minutes until lightly browned and center feels set when lightly pressed with fingertip. Best if not over-baked. Cool in pan. Lift from pan with parchment or foil if using and cut into bars.
Notes
Appx Nutrition Facts per cookie (20 cookies/recipe)
Calories 114
Total Fat 2.2g
Sat Fat .3g
Cholesterol 10mg
Sodium 68mg
Total Carbohydrate 23g
Dietary Fiber 1.7g
Sugar 13g
Protein 2.2g
Life is indeed good with an oatmeal raisin cookie! I’ve always been more of an oatmeal raisin gal than chocolate chip–and these look really good. I like the bar form!
Raisin Oatmeal Cookies have always been my favorite cookie; I like their chewy-ness (sorry chocolate chips). And with less sugar and fat?! I will definitely make these for my book group that I’m hosting Monday evening.
What are the nutrition facts for this recipe??
Linda – I’ve added an estimate of the nutrition per cookie, at 20 cookies per recipe. Thank you for asking!
We love this recipe! I added 1/2 egg beaters (sub for two eggs) and 1 cup of chopped walnuts. Our cookie bars were moist, crunchy on the outside, light on the inside, and delicious! For dessert, we have a serving with a dollop of vanilla yogurt. Heaven!
Lisa – thank you so much for sharing this with me. Great idea to serve with vanilla yogurt.
Can you freeze these?
I’m interested in making this recipe, but wondered if it’s possible to substitute the sugar w/Medjool Dates. Planning to make them tomorrow. TIA, Anna
You could certainly try substituting dates for the brown sugar. It will change the cookie bar quite a bit. I’m assuming you’re thinking of processing the dates which could be done with the wet ingredients. Maybe omit the togurt or adjust more or less than 1/4cup. I’d see how the mix looks for moisture before adding the yogurt. Please share results! This could be a new recipe!