Oatmeal raisin cookies are often seen as healthier alternatives to other types of cookies because they contain heart-healthy oats. According to Learninginfo.org, whole oats are linked to a reduced risk of cardiovascular disease. However, traditional oatmeal raisin cookies contain ingredients that are high in calories and fat, which cancels out the oats' health benefits. Fortunately, there are different ingredients you can use to reduce the fat content of these cookies. Keep in mind that alternative ingredients may result in a different outcome for the cookies, including a less-crisp texture.
Applesauce
The Mayo Clinic advocates the use of applesauce as an alternative to baking with margarine or butter. Applesauce contains no fat and adds both vitamin C and extra fiber to your cookies. When following your recipe, simply substitute the same amount of applesauce as is called for butter. Be aware, though, that adding this much applesauce can give the cookies a mushy texture. If that isn't appealing, you can try substituting only a part of the butter or margarine for applesauce to help keep the cookies crisp.
Sugar
Oatmeal raisin cookies call for both table sugar and brown sugar. Brown sugar is difficult to substitute, but you can instead use alternatives for table sugar. Consider no-calorie sweeteners; you may need to try a few different varieties until you figure out which is your favorite. Artificial sweeteners are also favorable if you have diabetes or are prone to cavities. If you prefer the taste of pure sugar, simply add less to the cookie recipe. The Mayo Clinic recommends enhancing decreased amounts of sugar with vanilla or nutmeg. Cinnamon is also a perfect complement to oatmeal and raisins.
Eggs and Dairy
Cookie recipes generally require whole eggs. However, the yolks in eggs contain extra fat and cholesterol. According to the Mayo Clinic, you can substitute a whole egg with ¼ cup egg substitute or the whites of two eggs. Dairy products can also add to the overall fat content of oatmeal raisin cookies. Substitute low-fat or skim milk for whole milk and use cooking spray on the pans before baking.
Considerations
There are some downsides to reducing the amount of fat in oatmeal raisin cookies. If you are accustomed to full-fat baked goods, you may be turned off by the taste of fat-free cookies. The cookies' taste tends to be less sweet and may not accommodate all palates. Additionally, OChef.com points out that fat helps shape cookies. For example, the butter or margarine used in cookies crisps during the baking process while shortening makes them fluffy. To reduce the fat in your oatmeal raisin cookies without sacrificing taste or texture, play around with the ingredients. For instance, you may replace butter but keep the whole eggs and table sugar. It will take time to experiment, but you will likely find the perfect recipe after a couple of batches.
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