Cookie Experimenting

The Great Cookie Experiment strikes again.

Those cookies I teased you with yesterday? Pretty darn good, if I do say so myself. They’re still not the perfect cookie (in fact, I’m tempted to call them “Scookies” because they’re almost scone-like), but they’re definitely yummy!

Again, this recipe was adapted from and most certainly inspired by Mama Pea‘s Soft-Baked Oatmeal Raisin Cookies. Love her! Check her blog out. Her kids, Gigi and Lulu, are so freaking cute.

Oatmeal Raisin (S)Cookies

makes 1 dozen cookies


  • 1 cup oats
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup Earth Balance (or other margarine)
  • 1/3 cup unsweetened applesauce
  • 1/3 cup honey
  • 1/3 cup almond milk (or other non-dairy milk)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup organic, unsweetened raisins


Preheat oven to 350 degrees.

Grease a baking sheet.

Cream Earth Balance, apple sauce, honey, almond milk, vanilla, egg and honey.

In a separate large bowl, combine oats, flour, baking powder, cinnamon and salt.  Add dry mixture to wet mixture and stir until combined.

Spoon batter onto cooking sheet.

Bake for 12-15 minutes.

Your house will smell amazing.

Updated 8/10: I entered this at Simply Sugar & Gluten Free‘s Simply Indulgent Tuesday. Check it out for other great recipes!



Filed under Blog Posts, Recipes

4 responses to “Cookie Experimenting

  1. I use an amazing recipe for Oatmeal cookies that uses Molasses instead of brown sugar! They come out soft, stay soft and you actually feel healthy eating them…you know, less sugar and all with the oatmeal.

    I can simply feel the cholesterol lowering as I pound down each one!

    Does it get any better than that? Happy to share the recipe if you would like to try it.

  2. Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 8/10/10

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