Egg White Oatmeal-Raisin Cookies
Submitted by zoose
Egg white oatmeal raisin cookies sweetened with frozen apple juice concentrate and lifted with whipped egg whites for a light, low-fat texture. Cholesterol-free with the chewy, cinnamon comfort of classic oatmeal cookies.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
50 minA Weight Watchers-style spin on the classic oatmeal cookie that swaps yolks for whipped egg whites and replaces a chunk of the sugar with frozen apple juice concentrate. The result is a lighter, fluffier cookie with the cholesterol stripped out but the cinnamon-raisin character intact.
The whipped egg white technique is the move that sets this apart. Beating the whites to soft peaks with a pinch of cream of tartar, then folding them into the oat mixture, creates lift you usually only get from baking powder or extra fat. The cookies puff slightly in the oven and stay tender once cooled, instead of dense and flat the way most low-fat versions land.
Apple juice concentrate adds natural sweetness and moisture that helps the raisins stay plump. Dark brown sugar fills in the molasses notes that pure granulated sugar would miss, giving the cookies their amber color.
Pro Tips
- Use room-temperature egg whites. Cold whites refuse to whip to full volume, and the cookies stay flat.
- Make sure beaters and bowl are spotlessly clean and free of any yolk or fat. A speck of grease prevents whites from peaking.
- Fold the whites in gently with a rubber spatula, never a whisk. Aggressive mixing knocks out the air you just whipped in.
- Scoop with a spoon into 12 cookies as the directions specify. Leave 2 inches between each since they spread modestly.
- Repeat in three batches as written, with fresh nonstick spray each time. Reusing a hot, oily sheet causes burnt bottoms.
Variations
- Swap the raisins for dried cranberries or chopped dates for a different fruit profile.
- Add ¼ cup chopped walnuts for crunch (note: this raises fat content slightly).
- Use orange juice concentrate instead of apple for a citrus-leaning cookie.
Ingredients
Directions
In medium mixing bowl combine flour, oats, salt, baking soda, and cinnamon; set aside.
Using electric mixer, in small mixing bowl beat together sugar, juice, oil, and vanilla; add to oat mixture and mix well.
Stir in raisins and set aside.
Preheat oven to 375 degreesF.
Using clean beaters in separate medium mixing bowl beat egg whites at low speed until foamy; add cream of tartar and continue beating until soft peaks form.
Fold beaten whites into oatmeal mixture.
Spray nonstick cookie sheet with non-stick cooking spray; drop batter by heaping teaspoonfuls onto sprayed sheet, forming 12 equal cookies and leaving a space of about 2 inches between each.
Bake until edges of cookies are lightly browned, 10 to 12 minutes; using a spatula, remove cookies to wire rack to cool.
Repeat procedure 2 more times, spraying cookie sheet with nonstick cooking spray each time and making 24 more cookies.
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