How to make Low Sugar Oatmeal Cookies
Some days you just want a cookie but don’t want all the sugar that goes with them. When I heard about Monk Fruit in the Raw I was curious and decided to give it a try with a cookie recipe. I had a few boxes of cereal on hand, golden raisins and walnuts, which a pretty good start for making cookies.
I used a recipe I had found on the Joy of Baking site and adapted it to the cookie I wanted to make, and the recipe couldn’t have been better. The only change I might make the next time I make this wonderful cookie is to reduce the Monk Fruit in the Raw by 1/4 cup (down to 3/4 cup) because if anything the cookie may have been just a little sweet, which isn’t surprising considering Monk Fruit in the Raw is 300 times more sweet than cane sugar.
The cookies were amazingly delicious and very satisfying, just 2 or 3 cookies and I was a happy camper (instead of my usual half batch…sigh). They also held up really well (since I was controlling myself) in a sealed plastic container for over a week.
- 1 cup unsalted butter at room temperature
- 1 cup Monk Fruit in the Raw
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 crispy brown rice cereal
- 3/4 cup golden raisins
- 3/4 cup walnuts - chopped
- Preheat oven to 375 degrees
- Prep two baking sheet pans with parchment paper
- In the bowl of your stand mixer with your beater attachment beat the butter until smooth
- Add the sugars and beat until smooth and creamy for about 2 minutes
- Add the eggs one at a time beating enough to just incorporate, scraping down the bowl after each egg
- Add in the vanilla extract, mix just until incorporated
- In another bowl whisk together the flour, baking soda and salt until well blended
- Add the flour mixture to the creamed mixture and beat just until incorporated
- Add the oats, walnuts and raisins and stir mixture by hand until well blended
- Add in the Crispy Brown Rice Cereal and carefully stir in to the mixture until fully incorporated.
- Refrigerate cookie dough for about an hour until mixture is firm
- Using a tablespoon or a small ice cream scoop, place cookie dough on your prepared sheet pan about 2 inches apart in rounded dough balls, using a the tines of a fork flatten the dough ball slightly so they are about 1/2 inch thick
- Bake cookies for 10-13 minutes or until the outer edges begin turning golden brown.
- If you want your cookies to be crisper, leave them in the oven a little longer, mine were soft and chewy.