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Raisin Cookies

Diabetic Recipe

Raisin Cookies with healthy plump raisins and chopped apples. Quick cooking oats, walnuts and other wholesome ingredients make up the key ingredients of these satisfying cookies. Four variations to choose from!

Raisin Cookies

Basic Raisin Cookies

Quick cooking oats and walnuts make up the key ingredients of these satisfying cookies.

1-1/2 cups raisins
1/2 cup peeled, cored and chopped apple
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup quick cooking oats
2 eggs, beaten
3/4 cup chopped walnuts


In a medium saucepan, combine the raisins, apples and water. Bring to a boil and cook for three minutes. Remove from heat and stir in the butter. Set aside to cool.

In a medium bowl, stir together the flour and baking soda. Stir in the vanilla, eggs and the apple mixture until well blended. Fold in the oats and nuts. Cover dough and chill eight hours or overnight.

Preheat oven to 350-degrees. Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for eight to ten minutes in the preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely.


Applesauce Raisin Cookies

1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup rolled oats
1/2 cup raisins - dark or golden

Cream the oil and sugar together. Add the egg and beat until light. Blend the vanilla and applesauce.

Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well.

Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375-degrees for ten minutes, cool on a wire rack.

Nutrition Information

Calories: 56; Serving size: 1 cookies
Cholesterol: 10g; Protein: 1g; Fat: 2g;

Exchange:  1/2 Fruit, 1/2 Fat


Applesauce Raisin Drops

1 cup unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cream of tartar
8 tablespoons stick margarine, softened
1/3 cup Brown Sugar Twin
1/4 cup liquid egg substitute
1-1/3 cup unsweetened applesauce
1-1/2 teaspoon vanilla extract
1-3/4 cups quick-cooking oats cereal
1 cup seedless raisins

Preheat oven to 375-degrees. Spray cookie sheets with no stick baking spray. Into small bowl, sift together first seven ingredients; set aside. In large bowl, cream margarine until fluffy. Blend in Brown Sugar Twin and egg. Alternately add sifted dry ingredients and applesauce; blend well. Stir in vanilla, oats, and raisins.

Drop by tablespoon onto prepared cookie sheets then flatten. Bake for 12 to 15 minutes, until firm. Recipe makes about 2-1/2-dozen cookies. Serving size: 1 cookie.

Nutrition information per serving:
Calories: 82; Cholesterol: 7g; Protein: 2g; Fat: 4g; Carbohydrates: 12g; Sodium: 80mg
Exchange:  1 carbohydrate (1/2 bread/starch, 1/2 fruit), 1 fat


Raisin Sesame Cookies

Pair up plump juicy raisins with sesame seeds and add oats for healthful fruity Raisin Sesame Cookies.

3/4 cup water
1/2 cup raisins
1/2 cup sesame seeds
1 cup brown rice flour
1-1/4 cup sliced rolled oats
1/4 teaspoon salt
1-1/8 cup unsweetened apple juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350-degrees.

Bring 3/4-cup of water to boil and add the raisins. When the water returns to a boil turn off the heat. Let the raisins plump for at least ten minutes. Drain the raisins well, then chop them coarsely.

Toast the sesame seeds by stirring them with a wooden spoon in a heavy saute pan over medium heat. Saute until the seeds begin to crackle, pop and smell toasted; about ten minutes.

Combine rice flour, oats, salt and toasted sesame seeds. Stir apple juice, oil and vanilla into the flour mixture. Form the dough into eight large balls. Place each ball on greased cookie sheets or parchment paper. Moisten your fingers and flatten each ball until it is 1/2-inch thick. Bake 25 minutes or until golden brown. Let cool on pans before removing. Recipe makes 8 servings.

Recipe makes 8 servings.
Serving size: 1 cookie
Calories: 82; Total Fat: 4g; Carbohydrates: 12g; Cholesterol: 7mg; Protein: 2g; Sodium: 80mg
Exchange: 1 carbohydrate (1/2 bread/starch, 1/2 fruit), 1 fat