Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.
Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
Transfer to a wire rack to cool.
Tips:Whole-wheat pastry flour is milled from soft wheat.
Find it at large supermarkets and natural-foods stores.
Store in an airtight container in the freezer.
For nonbaking recipes, we use Splenda Granular (boxed, not in a packet).
For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
