If you want to eat a bit healthier, you should include foods in your diet on a regular basis that are good for your body. Stuff that contains lots of vitamins and minerals and stuff that’s good for your digestive system. A happy stomach and digestive system equals a happy (hopefully healthy) body ;) This means you should eat lots of fruits and veggies but also legumes and oats, for example. Even though oatmeal can be good for your body, these cookies are not quite a “healthy” snack I’d say. But they are better than most cookies from the supermarket though. Not only flavorwise :P
Some time ago I’ve gotten into the habit of having an “oatmeal day” several times a month. It would be better to do it once a week but that can be a bit tiring after a while. Oatmeal is a good way for diabetics like me to lower high blood sugar levels and to combat an increasing insulin resistance in the body. An “oatmeal day” means oatmeal in the morning, for lunch, and for dinner. Not the most exciting variety of meals – that’s why I can’t do it every week – but it can help your body. And that’s something good.
That was a little “oatmeal excursion” – let’s get back to the cookies ;) Oatmeal and raisins are a very popular combination for cookies in the US. Everybody knows it, but not everybody loves it. I actually do love those cookies and I love the combination. The raisins, however, are the reason these cookies here are not 100% sugar-free (the title says “almost”). I guess “free of added sugar” would be a better addition to the title. Well… raisins are generally not bad in a balanced diet – for diabetics though, they are usually not the first choice as an ingredient or snack. They are quite loaded with carbs aka. sugar. I think it’s about 60%…
If you want to further reduce the (natural) sugar from the raisins you can, of course, just use less. Half of the amount should work too. If you chop the raisins they will spread more evenly in the cookie dough and it will still taste like you got a lot of raisins in the cookies ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) xylitol
2 medium eggs, at room temperature
1 tsp. vanilla extract
3/4 cup (100g) spelt flour
1 1/2 cups (120g) rolled oats
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) raisins
120g weiche Butter
100g Xylit
2 Eier (M), Zimmertemperatur
1 TL Vanille Extrakt
100g Dinkelmehl (Type 630)
120g Haferflocken (zart & kernig gemischt)
1/2 TL Backpulver
1/2 TL Zimt
1/4 TL Salz
100g Rosinen (Sultaninen)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Add the vanilla extract and stir in. Mix the flour with the rolled oats, baking powder, cinnamon, and salt. Add to the bowl and mix until just combined. Add the raisins and fold them in. Use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet, flatten them slightly and then bake for 12-14 minutes. The edges should have set with a bit of color, but the centers of the cookies should be still a bit soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. If you could not fit all of the cookies on one baking sheet, repeat with the remaining dough.
2. Butter und Xylit in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt hinzufügen und unterrühren. Mehl mit Haferflocken, Backpulver, Zimt und Salz mischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die Rosinen dazugeben und unterheben. Mit einem Cookie Scoop* (Eisportionierer) Teigportionen mit genügend Abstand auf das vorbereitete Blech setzen, leicht flachdrücken und dann für etwa 12-14 Minuten backen. Die Ränder sollten fest geworden sein und leicht Farbe bekommen haben, in der Mitte dürfen die Cookies aber noch etwas weich sein. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig abkühlen lassen. Wenn nicht sofort alle Cookies auf ein Backblech passen, den Vorgang mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Oatmeal Raisin Cookies (sugar-free)
- Prep Time: 00:15
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 12 1x
- Category: Cookies
- Cuisine: America
- Diet: Diabetic
Description
Classic Oatmeal Raisin Cookies – just without any added sugar. Delicious and easy to prepare – my favorite cookies to bake.
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) xylitol
2 medium eggs, at room temperature
1 tsp. vanilla extract
3/4 cup (100g) spelt flour
1 1/2 cups (120g) rolled oats
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) raisins
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set it aside.
2. Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Add the vanilla extract and stir in. Mix the flour with the rolled oats, baking powder, cinnamon, and salt. Add to the bowl and mix until just combined. Add the raisins and fold them in. Use a cookie scoop* https://amzn.to/35MYcpW and place dough portions with enough space in between on the prepared baking sheet, flatten them slightly and then bake for 12-14 minutes. The edges should have set with a bit of color, but the centers of the cookies should be still a bit soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. If you could not fit all of the cookies on one baking sheet, repeat with the remaining dough.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
