Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Raisin-Pecan Oatmeal Cookies with Alove Aloe Vera Yogurt
Thick and chewy, butter-free oatmeal cookies loaded with raisins and pecan pieces
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| This post is sponsored by Alove in collaboration with Dent Agency. All opinions are mine alone. |
wholesome that nothing is going to stop me from baking (and eating!) another
batch of this butter-free dessert soon.
these Alove cookies too.
- 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 🙂
baking!
Raisin-Pecan Oatmeal Cookies with Alove Aloe Vera Yogurt
Thick and chewy, butter-free oatmeal cookies loaded with raisins and pecan pieces
Servings:
18
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
1 egg
3/4 cup (150 gr) packed brown sugar
1 6-oz (175 ml) cup Alove yogurt, original or vanilla flavor
4 oz (115 gr) unsweetened applesauce
1 teaspoon vanilla extract
1 cup (100 gr) old-fashioned rolled oats
1 ½ cups (200 gr) whole wheat flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon coarse sea salt, freshly ground
1 cup (120 gr) raisins
½ cup (50 gr) chopped pecans
Instructions
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!
