Practically Sugar Free Oatmeal Raisin Cookies...

Today I begin my rounds of saying howdy to my grandma's work ladies and my dad's coworkers aka the entire courthouse. So I thought since I was planning on making my dad some cookies why not make a double batch for some of the people at the courthouse too. Who doesn't like cookies...I mean really. At 19 cals a cookie everyone can enjoy a treat. My hubs eats these by the handful. They are soft and moist and have a pleasant cinnamon kick. I tend to change up this recipe with whatever I have in my cupboard using nuts, craisins, whatever flour I happen to have on hand etc. (I seem to do that a lot). Today since I am out of almond flour and whole wheat I am going to have to sub plain ol white flour for the recipe. I know the recipe says rolled oats but for the oat flour portion but it's ok to use quick cooking oats since your blending it. But I wouldn't for the actual oats for the oatmeal cookie part. Will make them to mushy. 

The left overs are heading up to Elk River, ID with us for our camping trip. Can't wait! It is one of my most favorite places. I have been camping their since before I was born. I think I was a month or so when they took me on my first camping trip there and when I lived back here every weekend from spring through fall. Fresh mountain air and huckleberry ice cream here I come!

Almost Sugar Free Oatmeal Raisin Cookies
Single Batch
Ingredients

5.3 oz Greek yogurt, plain or vanilla works best
1/4 cup unsweetened applesauce
1 egg
1 tsp vanilla extract I always splash a bit more since I like vanilla
2 TBS honey
1 cup raisins
2 cups rolled oats, divided
1/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 TBS cinnamon
1/8 cup Splenda brown sugar

Directions

1.) Preheat oven to 350 degrees

2.) In a medium mixing bowl, combine yogurt, applesauce, egg, vanilla extract, and honey. Whisk together well.

3.) Fold in raisins. Set aside for at least 10 minutes so they can plump up

4.) In a food processor or blender, combine 1 cup oats. Process until the consistency of flour. I usually dump in the almond flour, baking soda, baking powder, salt, cinnamon, and brown sugar at this point and pulse it a couple times to mix it all in. Or you can just mix it together in the large bowl that you add your cup of oats too. Which you should do so now and mix to incorporate with a wooden spoon. 

5.) Fold wet ingredients into dry just until incorporated and set aside for 5 minutes. Dough will be very sticky.

6.) Drop dough onto a cookie sheet lined with parchment paper. I used a cookie scoop. Bake for 8-12 minutes or until golden brown. Cool on cookie sheet for 5 minutes then remove cookies to finish cooling on a wire rack. Makes about 20 cookies.