Servings: About 36 cookies
If you are looking for a cookie that is chewy, flavorful, and a little bit better for your heart, these Cholesterol-Friendly Oatmeal Cookies are exactly what you need. Made with egg whites, avocado oil, applesauce, and plenty of old-fashioned oats and raisins, they are a delicious, wholesome treat that you can feel good about enjoying. The cinnamon and vanilla add a warm, cozy flavor that makes them perfect for a snack, a breakfast on the go, or a simple dessert.
The magic of this recipe lies in the ingredient swaps. Using egg whites instead of whole eggs and avocado oil instead of butter reduces the cholesterol and saturated fat, while the applesauce adds moisture and natural sweetness without extra fat. The result is a tender, chewy cookie that is packed with flavor.
Why This Recipe Works
This recipe relies on the classic combination of oats, flour, and brown sugar. The oats provide a hearty, chewy texture, while the brown sugar adds a deep, molasses-like sweetness. The applesauce and avocado oil keep the cookies moist and tender, and the raisins add a burst of natural sweetness in every bite. Chilling the dough before baking helps the cookies hold their shape and intensifies the flavor.
Ingredients
- 2 large egg whites
- 3/4 cup avocado oil
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar
- 1/4 cup unsweetened applesauce
- 2/3 cup raisins
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
Instructions
- In a large bowl, beat the egg whites and oil with the salt, granulated sugar, and brown sugar.
- Add the applesauce, raisins, vanilla extract, baking soda, and cinnamon. Stir well.
- Stir in the oats.
- Add the flour. Mix until just incorporated.
- Chill the dough, covered, in the fridge for an hour or longer. Preheat the oven to 375°F (350°F in a convection oven).
- Make 1 1/2-inch balls. Bake 12 to a sheet for about 13 minutes. Remove from the oven and rest on a rack for a minute. Then use a spatula to transfer to a rack to cool thoroughly. Store airtight.
Tips for the Best Results
Chill the dough. The one-hour chilling time is essential. It helps the cookies hold their shape and prevents them from spreading too much in the oven.
Don’t overmix the flour. Stop mixing as soon as the flour is incorporated. Overworking the dough develops gluten, which can make the cookies tough.
Use a cookie scoop. A small cookie scoop makes quick, consistent work of portioning the dough and ensures all the cookies bake at the same rate.
Watch the bake time. Ovens vary, so start checking at 12 minutes. You want the edges lightly golden and the centers still soft.
Let them cool on the pan. The 1-minute resting time on the baking sheet allows the cookies to firm up slightly before transferring them to a rack to cool completely.
Storage and Serving
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—layer them between sheets of parchment paper in a freezer-safe container and freeze for up to 3 months. Serve them on their own as a quick snack or breakfast, or with a cup of hot tea or coffee.
Chewy, wholesome, and completely irresistible, these Cholesterol-Friendly Oatmeal Cookies are a fantastic recipe to keep in your rotation for easy, everyday baking.