A version of oat & raisin cookies (these vegan oatmeal cookies, in fact) was amongst the first of my recipes that I ever published. And, as always, cookies have always been a sugar-free nemesis; their entire existence is predicated on the need for sugar to provide the chemical reactions that make cookies so cookie-like; and to get those chemical reactions, you need a reducing sugar. As I was scratching my brain for recipe ideas, I turned back towards THE COOKIE PROBLEM once more, and had a sudden flash of inspiration: milk contains lactose, and lactose is a reducing sugar (because it is a disaccharide, and one of its ‘halves’ has a reducing form). So are you ready for this? The sugar in this cookie… IS MILK. That’s right! Milk. And having gone through couple of batches of these already, I can attest that it works like a charm!
So right now, I only have one question for you: GOT MILK?
…and with that, you’re all done! Milk as sugar, right?! These cookies are best eaten warm right out of the oven, and will most likely soften up even more after a couple of days, so make sure you scarf ’em down quick.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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