Here’s a great recipe I just developed last week to satisfy my hubby’s sweet tooth; they’re great!  Shared some with a neighbor & they loved them, too.

They are made with no added “sugar”–I substituted Splenda & Diabetisweet–and they get a lot of sweetness from Golden Raisins.  A winner, even if you don’t usually like “sugar-free” treats:


Paul’s Favorite Sugar-Free Oatmeal Cookies

3/4  cup all-purpose Flour
1/2  teaspoon Baking Soda
1/4  teaspoon Salt (optional)
1/2  cup (1 stick) Unsalted Butter, softened
1/4  cup + 2 tablespoons Diabetisweet Brown Sugar
1/4  cup Splenda
1  Egg
1  teaspoon Vanilla
3  cups Old-Fashioned Oats
1  cup Golden Raisins (use Golden Raisins for best flavor; regular will do if not available in your area)

1.  Preheat oven to 350.
2.  Combine Flour, Baking Soda, and Salt.  Set aside.
3.  Cream together Butter, Diabetisweet Brown Sugar, and Splenda with an electric mixer just until well combined.
4.  Add Egg and Vanilla and beat just until thoroughly mixed.
5.  Add Flour mixture, beating until thoroughly combined.
6.  Add Oats and Golden Raisins, beating until thoroughly mixed.
7.  Arrange by heaping teaspoons on a lightly greased cookie sheet.
8.  Bake at 350 for 7-9 minutes.  Allow to cool 3 minutes, then remove from cookie sheet.

Makes about 1-1/2 dozen cookies.

EVERYBODY needs a cookie, now and then.  I haven’t had time to experiment with the recipe yet, but I’d imagine these would be even better with some ground flax seed to add some healthy fats & even more fiber.  Enjoy!

In The American Gourmet Collection Cookbook?
NO.

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