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- #35409
Delicious cookies without the guilt. Go ahead, have another one!
serves/makes:
ready in:
under 30 minutes
10 reviews
2 comments
ingredients
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites, beaten
1/3 cup corn syrup, light or dark
1 teaspoon vanilla extract
1/2 cup raisins
directions
Preheat the oven to 375 degrees F. Grease the baking sheets.
Combine the flour, oats, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl until mixed.
Combine the egg whites, corn syrup, and vanilla in another bowl and beat until well mixed.
Fold the egg white mixture into the dry mixture. Stir in the raisins.
Drop the batter by rounded teaspoonfuls onto the baking sheets.
Place in the oven and bake at 375 degrees F for 10 minutes or until set. Do not over bake.
Remove the cookies from the baking sheet and let cool on a wire rack. Store the cookies in an airtight container.
recipe tips
Add a pinch of nutmeg or ginger for additional flavor.
Toast the oats in a dry skillet before adding them to the recipe for extra flavor.
Mix in a handful of chopped nuts like walnuts or pecans for added crunch.
For a decorative touch, press a few extra raisins on top of each cookie before baking.
Try adding a sprinkle of flaky sea salt on top of the cookies before baking for a sweet and salty flavor contrast.
Try different extract flavors like almond or maple for a twist on the classic oatmeal cookie.
common recipe questions
What can I use as a substitute for corn syrup?
You can substitute honey, maple syrup, or agave nectar for corn syrup in this recipe, though the taste and texture may vary slightly.
Can I use old-fashioned oats instead of quick-cooking oats?
You can use old-fashioned oats in place of quick-cooking oats, but the texture of the cookies may be slightly different.
Can I use whole eggs instead of egg whites?
Using whole eggs instead of just egg whites will result in a slightly different texture, but it is possible to use them in this recipe.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 5-7 days.
Can I freeze the cookies?
You can freeze these cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Do I have to use raisins or can I use another dried fruit?
You can substitute raisins with other dried fruits like cranberries, cherries, chopped apricots, or chopped dates.
Can I use a sugar substitute in the recipe?
You can use a sugar substitute that is safe for baking. Check the package to see if it is a 1:1 conversion to use the substitute in baking.
nutrition data
58 calories, 0 grams fat, 13 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
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NicoIngoglia REVIEW:
November 2, 2022Just made these with my mom. Absolutely delicious! Would recommend for sure, definitely is a very healthy choice instead of eating other fattening cookies. 10/10 🍪
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Guest Foodie REVIEW:
May 29, 2020which what can i replace corn syrup, i am in Austria and i am not sure i can find that ingredient here..thank you
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CDKitchen Staff Reply:
Honey, golden syrup, maple syrup will all work
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Dixiedew REVIEW:
December 30, 2017Made the fat free oatmeal cookies. love them. Sharing this with some family members who are on low fat diets.
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greenfreak REVIEW:
October 30, 2016My kids didn't even notice that these were healthy! These freeze well too.
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Guest Foodie REVIEW:
July 31, 2013For those of us stuck watching our waistlines this is a good and healhtier version of a favorite oatmeal raisin cookie. Yes it still has carbs and calories but it uses egg whites to be healthier and I might try working with a combo of white and whole wheat flour to see if I can get it even healthier than that.
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Guest Foodie REVIEW:
August 6, 2012Looking for lower fat options in cookies that taste good is difficult, but this one is a Winner per my husband--aka Cookie Monster!! Thank you so much!!!
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Guest Foodie REVIEW:
November 19, 2009With my husbands recent heart attack I am always looking for a good low fat recipe. This one is double good since my son is fructose intolerant. The only substitute I had to make was to switch from raisins to craisins. So far eveyone who has tried them really likes them. This will be our new treat!
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Guest Foodie REVIEW:
March 6, 2008These were fantastic!
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l8dybug July 23, 2007
I haven't tried this recipe, but I did run it through MasterCook nutrition. at 2 1/2 dozen cookies, each cookie has 53 calories, a trace of total fat,Monounsaturated fat, and pulyunsaturated fat. plus 1g dietary fiber, 64 mg sodium,11g total carbs. So, even though they are considered fat free, they still have calories. I believe this recipe is worth trying.
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Valerie July 23, 2007
I just felt it was necessary to inform that quick oats are NOT FAT FREE! Although this recipe may be tasty for the lack of butter, oil or egg yolks, it should still not be advertised as fat free.
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Liesl REVIEW:
January 25, 2007These were absolutely awesome for a fat-free cookie! They were really easy to mix up and I used golden raisins which in my opinion made them even better.
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Pauline REVIEW:
June 22, 2006These were very easy, quick and very good considering they are low fat. I substituted 1/4 splenda for 1/4 cup sugar. So 1/4 splenda and 1/4 sugar made up for the 1/2 cup sugar. The texture was also very good. The whole family loved, which doesn't happen very often....
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