sugar free oatmeal raisin cookies recipe

#Sugar free oatmeal raisin cookies recipe how to

Of course, should you need to satisfy your chocolate fix, the raisins can be swapped for mini chocolate chips (as seen in photos), which is quite delicious too!īananas have extraordinary sweetness and versatility that makes them a great sweetener for cookies, muffins, pancakes and more. These cookies rely upon overripe bananas and raisins for sweetness- no added sugar or low calorie sweeteners needed. And, after you have made them a time or 2, you won’t even need a recipe- they are that simple!īecause we are all looking for easy ways to reduce added sugar in our diet, forgoing the boxed cookies for some healthy homemade ones is one simple step. Whether you are looking for some easy ideas for afternoon snack time, a sweet treat to pack in your lunch or even a breakfast on the run, these Easy Oatmeal Raisin Cookies just may become your new go-to recipe. Cookies are popular in our home and especially enjoyed by a certain 3-year old.

#Sugar free oatmeal raisin cookies recipe how to

Who doesn’t love a sweet treat? But learning how to satisfy your sweet tooth with nourishing foods that won’t give you a sugar rush can require a bit of trial and error. Tip: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.Chewy and lightly sweet, these oatmeal raisin cookies are delightful smeared with almond butter for breakfast or paired with a glass of milk for an afternoon snack. Step 5 After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.If you'd like a crispier cookie, just cook a little longer! Bake for 12 to 13 minutes or until dark and chewy. Step 4 Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart.Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Step 3 In a medium bowl, whisk together the flour, salt, and baking soda.Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Step 2 In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy.They'll give the cookies wonderful nutty flavor and some crunch. Try adding 1/3 to 1/2 cup finely chopped pecans to the dough. I kept it simple with this oatmeal recipe, but some nuts would be delicious thrown in. What can you add to brown sugar oatmeal cookies? Using quick oats can change the texture of the cookie and make it dry. Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). What kind of oats do you use in brown sugar oatmeal cookies? The brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses flavor than light brown sugar that is so good in these cookies. Should I use light brown sugar or dark brown sugar in oatmeal cookies? Why did I have so many oats? What was I trying to prove? Anyway, it turns out that brown sugar-not the oats-is really the star of the show (hence this recipe's title) and the result is a type of cookie that's as good at room temperature as it is warm straight out of the oven. So yesterday, in between the nine loads of laundry I knocked out, I set out to make chewy oatmeal cookies, partly because I discovered that I was in possession of six (!) large containers of oats. Whether they're crispy or chewy, I don't care. But in recent days/weeks/months, I've really found myself drawn to cookies that are flat-out… well, flat. I never met a homemade cookie I didn't like, whether caky or crispy or chewy.