Oatmeal Raisin Cookies

When my little brother needed a cookie recipe to bake for a science experiment, I decided it was an excellent time to try out a new recipe. On Pinterest, I found this recipe for super easy, 6-ingredient, oatmeal raisin cookies. In our efforts to make them healthier, we substituted half of the recipe’s called for amount of butter (1/2 cup), for 1/4 cup of butter and 1/4 cup of applesauce. In the end, I don’t really believe it changed the overall cookie too much, except for making it more moist overall. I would’ve liked more oats in the cookie as well, and maybe a little more crunchiness, too. However, for 6 basic ingredients, this isn’t a bad cookie.

If you are going to take the same route as us, and substitute half of the butter for applesauce, I definitely recommend using more rolled oats, in an effort to absorb some of the moisture. Otherwise, your cookies will be awfully mushy, and not as crunchy as they originally intended to be.



1 CUP SUGAR, preferably dark brown sugar


1/2 TBSP vanilla (optional)

1 tsp baking powder (optional)

1/2 tsp cinnamon (optional)

1 CUP PLUS 2 TBSP FLOUR (preferably all-purpose)

1 CUP RAISINS (soaked in rum or bourbon for 6-12 hours and drained, optional)




  1. Preheat oven to 350ºF.
  2. Mix the butter and sugar together until completely combined.
  3. Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
  4. Stir in the flour then the raisins and oatmeal until combined.
  5. Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
  6. Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 10-15 minutes, depending on how thick your cookies are.


Healthy Oatmeal Banana Bread

Recently, I’ve been craving banana bread. However, i don’t like how unhealthy classic banana bread tends to be. So this is when my search began, to find a healthy banana bread recipe. I came across a recipe from the blog Joyful Belly. It was perfect! This loaf is fat-free, whole wheat, and low sugar, which is ultimately amazing for a normally unhealthy treat. Obviously, I was super excited to try it out.


Mashed bananas never look pretty, but trust me, it’ll look fantastic when you see the finished loaf. After waiting an hour to bake, and 15 minutes to cool, i got to taste my well awaited banana bread.

Let me tell you, this bread is delicious!! It was everything I hoped it would be. Even though it’s the healthy version of a classic bread, doesn’t mean it sacrificed flavor or moistness. I would definitely recommend trying it out for yourself.


Serves: 8-10

1 cup whole wheat flour
1 1/4 cup dry rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup sugar substitute of choice (honey, Agave, Stevia, Splenda)
2 egg whites
1/4 cup unsweetened applesauce
2 tbsp Greek yogurt
1/4 cup unsweetened almond milk (or fat-free milk, coconut milk, soy milk, etc.)
2 large (or 3 small) very ripe bananas, mashed


1. Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
2. In a large bowl, stir together all ingredients, mashing bananas with a fork. Batter will be fairly thick.
3. Pour batter into pan and bake until top of loaf is firm to touch, 60 minutes, or until toothpick comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for an additional 10 minutes. Slice loaf into 10 equal pieces.
4. Serve sprinkled with cinnamon, drizzled with honey or maple syrup, or with a tall glass of milk. Enjoy!