Really Good but Even Better Low-Fat Raisin Oatmeal Cookies

(Adapted from Sun-Maid)

yields 40 cookies

Ingredients:

• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup packed light brown sugar
• 1/4 cup plain 0% Fage Greek yogurt
• 2 tablespoons coconut oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/3 cups uncooked old-fashioned rolled oats
• 1 cup Sun-Maid Natural Raisins
• 1/2 cup unsweetened shredded coconut

Instructions:

• Preheat oven to 350. Line 2 baking sheets with parchment paper.
• In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
• In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.
• Stir in the oats, raisins, and shredded coconut.
• Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. Use a fork to gently press the dough down a bit to flatten it (well you don’t have to do this, but I like the way my cookies bake this way).
• Bake for 9.5-10 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.
• Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely. Although you should probably eat a few (milk dunking optional) while they’re still warm — they’re really, really good. I’m not lying — the recipe says so!