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Sugar Free Oat & Raisin Milk Cookies

Perfect little cookies with a crisp outside and soft centre

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Sugar Free Oat & Raisin Milk Cookies

Sugar Free Oat & Raisin Milk Cookies

20 min

Easy

Serves Reset

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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?

Method

Preheat the oven to 160°c fan (180°c no fan, 350°f)

In a bowl, add 80g plain flour, 80g rolled oats, 2 tsps xylitol, 0.5 tsp cinnamon, 0.25 tsp stevia and 1 pinch salt and stir, then add 40g mixed dried fruit and stir again.

In a small dish or ramekin, add 1 tbsp water to 15g IMO Powder and stir thoroughly until you have a thick, smooth syrup. If it still has some lumps in, heat it in the microwave for 5-10 seconds and stir thoroughly again – all the lumps should disappear.

Now warm your milk first – if you combine it with the other ingredients while cold from the fridge, it may cause them to stiffen/harden up.

In a separate bowl add 25g butter, melted, 3 tbsps milk (warmed), 1 egg white(s), and IMO syrup and stir together until combined.

Pour the wet ingredients in with the dry ingredients and stir together with a knife or spoon until the mixture is fully combined and there are no dry lumps. Your batter should be thick and sticky. If not, add a teaspoon of flour and stir again until it feels manageable.

Line a baking tray with non-stick baking/parchment paper. Scoop up approximately 3/4 tablespoon and dollop onto the baking tray, flattening with your fingers or the back of the spoon (you may find it easier to do with your fingers). The result should be about 2 inches in diameter. Repeat this until you have used all of your dough.

Place the baking tray in the oven and bake for 10-12 minutes, checking after 10. You will most likely find that they brown a little at the edges, but stay fairly pale on top. If you want more browning, have a little melted butter in reserve and, after the initial 10-minute bake, take them out and brush lightly with melted butter, then turn the oven up by 20%deg; and bake for another 3 minutes, tops.

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…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.

Nutritional Info

Calories

118.8

Total Fat

3.4g

Saturated Fat

1.7g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

Cholesterol

7.2mg

Sodium

29mg

Potassium

53.8mg

Total Carbohydrates

21.8g

Dietary Fibre

Sugars

3.7g

Protein

*Typical values per serving.

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Posted in Biscuits, Cookies, Recipes, Sugar free

Another article by Lawrie

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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CakeZero

CakeZero is a hobby-based blog providing personally-researched & tested recipes to help promote a healthy sugar-free lifestyle. However, CakeZero contributors are not qualified nutritionists, dieticians or healthcare professionals (unless otherwise stated). The information, recipes & advice herein should not be taken in place of any professional healthcare advice or that of a qualified, registered nutritionist.

If you have specific medical health concerns related to allergies or dietary intolerances, always, always consult a healthcare professional before making any significant changes to your diet. Great care is taken to correctly label and identify all recipes listed on CakeZero, but please double-check any recipe for potential conflicts with your dietary requirements first. If you do find any issues in our recipes, please let us know.

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Sugar Free Oat & Raisin Milk Cookies

Sugar Free Oat & Raisin Milk Cookies

Ingredients

Method

Nutritional Info

Purchase Ingredients

Posted in Biscuits, Cookies, Recipes, Sugar free

Another article by Lawrie

Another article by Lawrie

Related Recipes

The Snappiest Sugar-Free Ginger Nuts

Quick n’ Simple Banana Bread – perfect for 21-Day Fix

Carrot Cake & Chocolate Mini-Muffins

Discuss this recipe

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