Amazing Sugar Free Oatmeal Raisin Cookies
Refined Sugar versus Fruit Sugar
Refined sugar comes from cane. The problem is that after it is processed, it has little or no nutrients. The body breaks it down to fructose or glucose and the result is a spike in the body's insulin. The increased energy it gives is fleeting and if it isn't worked off, it can turn into fat. The body also digests refined sugar faster than fruit sugars, leaving it hungry again very quickly.
Sugars from fruit contain fiber and nutrients. Each fruit is different. The fiber in fruit leaves the body filling full for much longer. The amount of fiber in fruits is the reason it is healthier than refined sugar. The body takes its time in digesting fruits with fiber so the rapid breakdown to storage and fat is much less.
Processed fruit contains less fiber and nutrients than that of the actual fruit, but they are still present and a healthier alternative to refined sugars.
The Secret to Sugar Free
I tried to raise my son with as little as possible of artificial colorings or processed foods. It is a full time job in today's world. I can't say I always succeeded but I made the effort as I believe that processed foods are a big part of the obesity rate in the United States.
The secret to sugar free cooking and baking is to substitute fruit juices or fruit spreads for processed sugar. Juice is a natural sugar and is broken down in the body a different way than processed sugar.
The trick to substituting juices and fruits for refined sugar is knowing how to tweak the recipe so that the cookies don't fall apart or fall flat in the oven. The taste is a slightly less sweetened taste of a cookie that in my opinion far out tastes any refined sugar oatmeal cookie on the market.
This recipe is a mouth watering oatmeal delight!
- Heat oven to 360 degrees
- Cream butter
- Add eggs, juice concentrate, and vanilla
- Add flour, cinnamon, allspice, and salt
- Stir in raisins and oats (and nuts)
- Drop by large tablespoons about 3" apart, on pan sprayed will light cooking oil
- Cook for 11-14 minutes until brown around edges. Cool for one minute before removing from pan.
- 3/4 cups butter, soft
- 3/4 cups juice concentrate, thawed
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups flour, unbleached
- 2 cups oats, uncooked
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 cup raisins
- 1/2 cup nuts, chopped (optional)
- Prep time: 30 min
- Cook time: 14 min
- Ready in: 44 min
- Yields: 1 dozen large cookies
Rate This Recipe
Use any assortment of dried fruit instead of raisins.
Use apple cherry juice concentrate for a slightly sweeter cookie
Only use nuts if you are certain there are no nut allergies.
NEVER use nuts if you are sending these to school.
|Serving size: 1|
|Calories from Fat||126|
|% Daily Value *|
|Fat 14 g||22%|
|Carbohydrates 38 g||13%|
|Sugar 10 g|
|Sodium 102 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|