Healthy-esque Oatmeal, Whole Wheat, Bran, Craberry and Rainsin Cookies – no butter

Martha Stewart’s Oatmeal Raisin Cookies was the inspiration for this.  I doctored it based on what I had on hand so I didn’t have to go to the store, to ‘healthy it up’, and since my younger boy can’t have butter.   Margarine is never a first choice, but with allergies, you have to try to make do with what he can eat.  Still learning this allergy recipe world, but hopefully, someone else will appreciate my take on this recipe.  Rather than the 1-cup of butter, I made substitutions AND cute the calories.

Don’t you just love the smell of fresh-baked homemade cookies once you pull them out of the oven?  It made me smile when I heard The Boy’s take on the smell.

Boy: Mommy, what is that smell?

Mom: What does it smell like?

Boy: I smell Goodness

The raisins were kinda hard since I only used an elastic band to close up the bag from the last time.  And there wasn’t much left, to fill out Martha St

  • 3 cups rolled oats
  • 1 cup + 2 tbsp whole wheat flour
  • 1/2 bran
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup margarine
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1+1/2 cup dried cranberries, raisins, (could used dried sour cherries, chopped apricots, etc.) soaked in a small bowl covered in boiled water, then drained.


  1. Preheat oven to 350 C.  Stir together oats, flour, bran, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. Put margarine and sugars in a bowl and cream by hand (or use an electrical mixer fitted with the paddle attachment).  Mix (on medium) until pale and fluffy. Mix in eggs and vanilla (reduce speed to low).  Add oat mixture; mix until just combined. Don’t over mix at this stage or your cookies will be hard as bricks.  Mix in raisins
  3. Drop heaping teaspoons of dough on to parchment paper lined cookie sheets, spacing 2 inches apart.  Flatten slightly.
  4. Bake until golden and just set, about 12-14 minutes (Martha says to rotate half way through, I did it a couple of times, by the third tray  I stopped rotating).  Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3-days

My Notes:

  • I used a convection toaster oven to try to cut some costs.  Running my oven a lot the last month.  Our bills reflect it.  Many nights of roast (chicken, pork, shake and bake, etc.) with vegetables underneath.  So easy.  So tasty.  So healthy.
  • I am going to cut the sugar big time, next time.  Probably 1/2 cup white, 3/4 brown.  See how that is.  If it’s still too sweet, than maybe 1/2 white, 1/2 brown.  And if it’s still too sweet, than lessen by 1/8-1/4 cup at a time.
  • You could add chocolate chips/chunks instead of dried fruits
  • Use wheat germ instead of bran
  • add nuts

If you take try this, please comment and let me know how you made out.


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