One of the first swaps I made was to use a whole wheat white flour. Why? I wanted to get the whole wheat in there without the ‘grit’ of whole wheat flour. I also subbed in a brown sugar/sweetener blend instead of full on brown sugar. This cut down the sugar on these cookies immensely.
Other than that, these cookies are really pretty standard. Oats, raisins, and some spices.
These cookies do take some time, but that’s only because the dough needs to chill for at least an hour in the fridge to avoid the dough spreading out too much when baking…Read More