Low Fat Vegan Oatmeal Raisin Cookies

This recipe was found by my husband at Simple-Vegetarian-Recipes website. He wanted to find a cookie that was lowfat and delicious. This cookie was really yummy! Scrumptious! He added a little ginger seasoning too. A perfect fall cookie!

Here is a simple vegan oatmeal cookie recipe that is so delicious, you won't know they are low fat.

Prep time: 20 min; Total time: 45 min

Ingredients

Dry:

• 1 c. instant oats
• 1.5 c. spelt flour or whole wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon

Wet:

• 1/2 c. applesauce
• 1/2 c. blackstrap molasses
• 1/2 c. maple syrup, Grade B
• 1 tsp. vanilla extract
• 1 c. raisins

Preheat oven to 350 F. Combine dry ingredients. Add wet ingredients and stir until "just mixed." Scoop dough onto a cookie sheet (about 2 tbsp per cookie) and bake at 350 F for 12-15 min.

Makes 20 cookies.

Per cookie: 77.5 calories, 0.5g fat, 2g fiber, 1.9g protein, 12.3% RDA iron, 4.5% RDA calcium

Tips
Add more spices! Try allspice, cloves, ground ginger, pumpkin pie spice, or cardamom. The first time you try them, start with only 1/4 tsp, then taste the cookie dough and add more if desired.

Use the vegan oatmeal cookie dough raw as a mix-in for cinnamon ice cream or frozen yogurt.

Frost your cookies. Combine powdered sugar, 1/4-1/2 tsp. vanilla (to taste), and a little bit of milk or soy milk to make the frosting. Then drizzle it on the tops of your cookies. If you want, add spices like cinnamon to your frosting.

Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

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Yields: 10 servings

Ingredients:

• 1-3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
• 2-1/2 tablespoons reduced-calorie stick margarine, melted
• 2 tablespoons granulated sugar
• Cooking spray
• 1-1/2 cups fresh or canned pumpkin purée
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large egg whites
• 1 large egg
• 1 (12-ounce) can evaporated skim milk

1. Preheat oven to 325°.

2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

3. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Nutrition information: CALORIES 295 (25% from fat); FAT 8.2g (sat 2.0g, mono 3.4g, poly 2.1g); PROTEIN 6.6g; CARB 50g; FIBER 0.6g; CHOL 36mg; IRON 3.0 mg; SODIUM 195mg; CALC 189mg
Recipe from Culinary Cafe