Fat-Free Oatmeal Cookies

Mar 5 2010 | by ffvhelper | 12 Comments » |

Print this recipe

Add to Recipe Box

Fat-Free Oatmeal Cookies

Yield: 12 cookies

1 cup Quick oats
1/2 cup White flour
1/2 cup Whole wheat flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Vanilla
1/2 cup Brown sugar
1/4 cup White sugar
1/4 cup Raisins
1/2 cup Apple sauce
2 tsp. Egg replacer powder
2 tbsp. Water

Preheat the oven to 375.

Mix the dry ingredients and the raisins. Mix the egg replacer with the water. Add it and the apple sauce to the dry ingredients. Drop onto a non-stick cookie sheet (lightly coated with oil, if necessary). Bake for 12-15 minutes.

Please follow and like us:

Submitted by:

12 Responses to “Fat-Free Oatmeal Cookies”

1. Jim Froelich Says:

   October 4th, 2020 at 7:26 pm

   This is a wonderful recipe! With a few changes the cookies still held together well and were tasty. It’s also a good basis to experiment from, and it is quick and simple to make. No ANMAL fat involved, so the cookies are healthier too.
2. Julie Says:

   September 28th, 2014 at 8:23 pm

   I just made these. They are easy to make and we loved them! Thank you!
3. karoline Says:

   September 12th, 2013 at 8:14 am

   Made these and they turned out great! Even my dad, who isn’t vegan or fat-free, liked them. (-: I used all spelt flour instead of 1/2 ww and 1/2 all purpose. They took about 17 minutes in my oven and I also had to flatten them a little before baking. I tried making these and the banana oatmeal cookie recipe on this site, and this one turned out much better.
4. Nancy Says:

   March 27th, 2013 at 9:32 pm

   These were actually pretty good! I’ve tried several variations of non fat (or for Travis’s benefit, .1 g of fat) cookies and most recipes haven’t produced the most appetizing cookies I’ve tried! Thanks for the recipe!
5. VJterian Says:

   November 12th, 2011 at 8:27 am

   These biscuits were outstanding. I don’t know why Karla said they turned out super hard, the mix was runny but they baked perfectly.

   CherylT – I always substitute 2 tsp ground flax seed with water as an egg replacer and worked with this recipe.

   Next time I will add a little cinnamon and reduce the sugar. I also thought of substituting dates for raisins.

   I always soak raisins in boiling water before baking or else they burn.

   Thanks so much for sharing this delicious recipe.
6. CherylT Says:

   October 12th, 2011 at 1:02 pm

   Hi. I was wondering if you could substitute 2 tsp of ground flax seed (mixed with water) for the 2 tsp of egg replacer? I’m still new to figuring out vegan baking, and haven’t used egg replacer as of yet. would love to just keep on using flaxseeds if possible!
7. mongoose Says:

   October 12th, 2011 at 3:00 am

   These are soooo good. True the second day they do have a firmer constituency but hey they were great just out of the over too!
8. Julie Says:

   May 24th, 2011 at 12:45 am

   I made these 1 cup whole wheat flour instead of /2 white, because it’s all I had in the house. Very, very good! Next time I will flatten the them a little before cooking, as they didn’t spread much, but I’ll definitely make them again. I try to limit my sweets to something every couple of weeks and make it as healthy as I can. These fit the bill very nicely. Thanks Susan! Don’t know what i’d do without your site.
9. K. Stoltz Says:

   November 6th, 2010 at 6:25 pm

   These were really good! I just baked them, and even my very non-vegan parents enjoyed them!
10. SusanV (admin) Says:

    July 11th, 2010 at 9:32 am

    Everything contains fat. We’re not worried here about naturally-occurring fat, just added fat in the form of extracted oils.
11. Travis Says:

    July 10th, 2010 at 7:06 pm

    Not fat free.

    Oatmeal contains fat.

    Might want to re-name to low fat.
12. karla Says:

    May 5th, 2010 at 10:35 pm

    they turned out super hard! you should specify to use a roller. have the potential to be good.

    thanks,
    karla