LOWER SUGAR OATMEAL-RAISIN COOKIE

NOTE: This is a lower-sugar cookie but it is not a diabetic cookie. If you are a diabetic check out the nutritional information below and decided for yourself if you can eat one of these cookies. Unless you have well controlled blood sugar, I would not recommend it.

Cooking spray
2 tbsp unsalted butter, melted
1/4 cup canola oil
1/2 cup honey
1 large egg
1/4 cup smooth unsalted almond butter
1//2 tsp vanilla extract
1/4 cup nonfat dry milk
1 cup whole-wheat pastry flour (or 1/2 cup white whole wheat flour and 1/2 cup all-purpose flour)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 3/4 cups rolled oats
1/2 cup raisins

Preheat oven to 350 degrees.
Lightly spray 2 baking sheets with nonstick cooking spray.

Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl using an electric mixer until combined.

In a separate bowl, whisk the dry milk, flour, baking soda, cinnamon, and salt. Add to the butter mixture and stir to combine. Stir in the oats and raisins.

Place tablespoonfuls of batter 2-inches apart onto the prepared baking sheets. Bake at 350 degrees about 12 minutes or until golden brown. All to cool 2 minutes on the baking sheets before removing to a wire rack/s to cool completely.

May be stored in a loosely covered container up to 3 days.

Yield: Approximately 2 1/2 dozen.

This is an old FN recipe and photo.