Chewy Oatmeal Raisin Cookies Without Butter
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
12 cookies
-
Calories
139 kcal
-
Course
Baked Goods
-
Cuisine
American
Chewy Oatmeal Raisin Cookies Without Butter
Description
This recipe mixes maple syrup, eggs, water, and vanilla to a liquid base, then incorporates old fashioned oats, all-purpose flour, baking soda, and salt to form a dough. Adding raisins distributes sweet and chewy fruit throughout. The dough is chilled for about an hour to firm up and allow ingredients to meld.
Baked at 350°F, the cookies develop lightly browned bottoms and chewy centers. Using old fashioned oats rather than quick oats ensures texture and structure. The final cookies offer a soft, chewy bite without butter, suitable for those preferring a dairy-free option or lighter fat content.
Cookies can be cooled completely and stored frozen for up to three months in airtight bags. Thaw by allowing to reach room temperature on a baking sheet before serving. Maple syrup can be substituted with honey or agave syrup. For gluten-free needs, use a one-to-one gluten free flour blend.
Ingredients
- 2/3 cup maple syrup
- 2 egg
- 3 tbsp. water
- 1/2 tsp vanilla extract
- 1 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup raisins
Instructions
- Mix the maple syrup, water and eggs in a bowl until well combined. You can use a whisk, an electric mixer or just a spoon.
- Add the vanilla and mix again.
- Add the oatmeal, flour, baking soda and salt. Mix well until everything is combined and the dough starts to come together
- Add the raisins and mix well.
- Cover the bowl and chill the dough in the fridge for about one hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Take the dough out of the fridge, using a spoon or an ice cream scoop, make small balls of cookie dough on the baking sheets.
- Bake the cookies for 13 to 16 minutes until their bottoms are light brown.
- Let cool completely before serving.
Notes
- Chill the dough completely before baking to help cookies hold shape and achieve chewiness.
- Use old fashioned oats, not quick oats, for proper texture.
- After cooling, freeze cookies in airtight bags for up to 3 months; thaw on a baking sheet before serving.
- Maple syrup can be replaced by honey or agave syrup in this recipe.
- For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 16mg | 1% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
