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Recipes - Sugar Free Oatmeal Raisin Cookies

Recipe Name

Sugar Free Oatmeal Raisin Cookies

Submitted by

bigleybakes

Recipe Description

This recipe is one I adapted for my diabetic friends and customers. Even non diabetics love this because the lack of sugar in the dough makes the raisins seem even more sweet and the cookie stays soft!

Quantity	24	Quantity Unit	2 and 1/2 in cookie	Servings
Prep Time (minutes)	15	Cook Time (minutes)	9	Ready In (minutes)	24

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Sugar Free Oatmeal Raisin Cookies
Ingredients
Amt.	Measure	Ingredient



1 1/2	cups	100% Whole grain Oats rolled
1	cup	splenda granulated
1 1/2	cups	flour,
1/2	teaspoon	salt
2	teaspoons	baking powder
1	teaspoon	Ground Cinnamon
1/4	teaspoon	nutmeg
1/8	teaspoon	cloves, ground
1	cup, packed	raisins, seedless
2/3	cup	Margarine, regular, stick, softened
1	large	egg
2	large	eggs, white only
1/2	cup	buttermilk
1	teaspoon	vanilla extract

Steps

Sequence	Step

1	Mix the dry ingredients on the left hand side in a large bowl.
2	Heat oven to 350 degrees
3	Grease a cookie sheet.
4	Mix the wet ingredients on the left side of the recipe list- Margarine, egg whites, egg, buttermilk and vanilla.
5	Mix the wet ingredients on the right hand side.
6	Drop by rounded spoons onto the sheet and then spread out with the back side of a spoon so that the dough will be about as thick as a standard pencil and as round as 2.5 inches.(it will puff a little as it bakes).
7	Bake for 10-12 minutes or until set and the edges start to brown just a hint- remember because there is no sugar the cookies will not get as brown as normal sugared cookies.
8	Let cool on a rack until just set- about 2 minutes.
9	Move to cooling rack so that the cookies do not continue to cook or dry out because of the heat.
10	Store in an airtight container int he refrigerator for 2 weeks or the counter for 5 days at most. Mold will grow quicker because there is no sugar to retard or slow growth.
11	Ice if desired but do not stack if they are iced

Sugar Free Frosting
Ingredients
Amt.	Measure	Ingredient



1 2/3	cups	splenda, white
5	tablespoons	Margarine, regular, stick, softened
2	tablespoons	milk or maybe up to 3 tablespoons
1/3	tablespoon	Maple Syrup, sugar free, vermont

Steps

Sequence	Step

1	Beat butter until creamy
2	Drizzle maple syrup and milk over the butter and mix until blended.
3	Gradually add the splenda or Ideal confectionery mix and blend on high until fluffy and mixed well.
4	Depending on the amount of milk added, you will have a semi- fluffy frosting or a glaze, so plan ahead when you add the milk to the mix.
5	The recipe says this amount will frost 24 cupcakes, but in reality it only frosted 13. I adapted this recipe for glazing the tops of the cookies and it did glaze all 24 cookie tops =)
6	Allow the icing to dry before stacking and make sure to place plastic wrap or parchment paper between the cookie layers.

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