Thick and chewy, butter-free oatmeal cookies loaded with raisins and pecan pieces
|This post is sponsored by Alove in collaboration with Dent Agency. All opinions are mine alone.|
I’ve got news for you.
The bad news: I made these thick and chewy, oatmeal cookies loaded with raisins and pecans a couple of days ago, and I’m sad to say there is not even a crumb left.
The good news: these cookies are so easy to make and quite wholesome that nothing is going to stop me from baking (and eating!) another batch of this butter-free dessert soon.
That’s right: NO butter in these cookies!
In this recipe, I use rolled oats and whole wheat flour for a hearty dessert; a touch of baking powder to make them thick and cakey; a sprinkle of cinnamon to make my kitchen smell like the holidays; and most importantly, I swapped the butter with unsweetened applesauce and Alove aloe vera yogurt for a soft and moist result.
Alove is the first smooth and creamy Japanese-style yogurt in the United States containing refreshing cubes of the succulent inner part of the aloe vera leaf. It’s so delicious and creamy. With Alove, you can enjoy all the benefits of aloe vera in a cup for breakfast or snack, and starting today, in your holiday cookies too!
I bet when you try this recipe, you will fall in love with these Alove cookies too.
Here are some tips for you.
- You can use a mixture of raisins in this recipe, dark and/or golden. Also, you can swap some or all of the raisins with dried cranberries or dried apricots cut in small pieces.
- You don’t need to refrigerate the dough before baking. I promise, these cookies will be as thick and as round as shown in my pictures.
- If there’s any leftovers, store the cookies in an airtight container for up to four days. But we all know, that’s a big IF :)
TIME: 15 minutes to prepare, 12 minutes to bake
Preheat the oven to 375℉ (190℃). Line a baking sheet with parchment paper.
In a large bowl, add the egg and the sugar, and beat well.
Add the yogurt, applesauce and vanilla extract and mix some more.
Add the oats, flour, baking soda, baking powder, cinnamon and salt. And mix until blended.
Fold in the raisins and pecan pieces.
Spoon the dough onto the baking sheet, spacing the cookies. I made 18 large cookies.
Bake for about 12 minutes or until golden at the edges.
Let cool on a rack and enjoy!