Oatmeal Raisin Cookie No Fat Made With Honey Instead Of Sugar

I know this sounds like an oxymoron but it really is a healthy snack that doesn’t taste like saw dust. Unfortunately, many foods that are good for us are lacking in flavor.

My husband has to watch his sugar intake due to high blood pressure. We have known for years that salt is bad and now we find out that sugar can also contribute to raising a person’s sphygmomanometer numbers.

Of course it’s always the people with a sweet tooth that are supposed to limit the amount of goodies they consume. With that challenge I experimented and developed a cookie recipe that is not only healthier but pretty tasty too. My kids eat them and don’t even realize they are good for them. Shh, don’t tell anyone, just bake and see what happens.

Oatmeal Raisin Cookie

2 ½ cups flour

½ cup apple juice concentrate (defrosted)

2 cups oats

¼ cup applesauce

2 teaspoons baking soda

2 teaspoons vanilla

1¾ teaspoons cinnamon

¾ cup raisins

¼ teaspoon ground nutmeg

2 eggs

¾ cup honey

Preheat oven to 350° F. In large bowl, combine all ingredients. Put bowl in refrigerator for a couple of hours.

Spray cookie sheets with baking spray. Drop dough by heaping teaspoons onto pan leaving about an inch and a half of space in between.

Bake for about 12 minutes or until golden brown. Allow to cool slightly before removing from sheet.

You can make variations to this recipe by changing the juice used just be sure it’s concentrate because regular juice will affect the recipe and won’t have as strong a flavor. I premeasured the concentrate into freezer bags for future use. Then all you have to do is pull one out, defrost and make cookies.

Craisins and other dried fruit taste good in this recipe too. If larger fruit like apricots or prunes are used you will need to dice them up into quarter inch size pieces.

Use your imagination and see what combinations you come up with. You can change the spices to compliment whatever fruit choices you make for the best taste.

FYI: Applesauce can be substituted in many baking recipes in place of shortening and butter.