Raisin-Pecan Oatmeal Cookies with Alove Aloe Vera Yogurt

Thick and chewy, butter-free oatmeal cookies loaded with raisins and pecan pieces

This post is sponsored by Alove in collaboration with Dent Agency. All opinions are mine alone.
The bad news: I made these thick and chewy, oatmeal cookies
loaded with raisins and pecans a couple of days ago, and I’m sad to say there
is not even a crumb left. 

The good news: these cookies are so easy to make and quite
wholesome that nothing is going to stop me from baking (and eating!) another
batch of this butter-free dessert soon.
That’s right: NO butter in these cookies!

In this recipe, I use rolled oats and whole wheat flour for a
hearty dessert; a touch of baking powder to make them thick and cakey; a
sprinkle of cinnamon to make my kitchen smell like the holidays; and most
importantly, I swapped the butter with unsweetened applesauce and Alove aloe vera
yogurt for a soft and moist result. 

Alove is the first smooth and creamy Japanese-style yogurt in
the United States containing refreshing cubes of the succulent inner part of
the aloe vera leaf. It’s so delicious and creamy. With Alove, you can enjoy all
the benefits of aloe vera in a cup for breakfast or snack, and starting today,
in your holiday cookies too!

I bet when you try this recipe, you will fall in love with
these Alove cookies too. 

Here are some tips for you.

  • 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 🙂


YIELD: about 18 cookies 

  • 1
  • 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


TIME: 15 minutes to prepare, 12 minutes to bake

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!



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