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Refined Sugar Free Oatmeal Raisin Cookies
Soft and chewy with crispy edges, these Refined Sugar Free Oatmeal Raisin Cookies are made with coconut sugar, rolled oats, plump raisins, and a hint of nutmeg – perfect for picnics, parties, and your morning coffee break.
Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Serves 15 cookies
Ingredients
- 180 g rolled oats
- 100 g unbleached plain flour
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp fine sea salt
- 100 g unsalted butter room temperature
- 160 g coconut sugar
- 1 large egg room temperature
- ½ tsp pure vanilla extract
- 1 tbsp milk
- 120 g raisins
Method
- Prepare a baking tray with a reusable silicone baking mat or non-stick parchment paper.
- Tip the oats, flour, cinnamon, nutmeg, baking soda, and salt into a large bowl and stir to combine well. Set aside.
- Add the butter and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and sugar together on medium-high speed until pale and fluffy, about 5 minutes.
- Crack in the egg, add the vanilla, and mix to combine.
- Add the dry ingredients to the wet ingredients and mix on a low speed. Mix just until the dry ingredients are incorporated then add the milk to loosen the dough slightly. Stir to combine and then turn off the mixer.
- Fold in the raisins using a spatula. Cover and refrigerate the dough for 1 hour.
- Once the dough has chilled, preheat the oven to 190ºC (375ºF).
- Divide the mixture into 15 portions. Each portion should be about 2 tablespoons of dough. Roll the portions into balls and place on the cookie sheet.
Bake the cookies for 11-13 minutes, or until golden on the bottom. Allow the cookies to cool on the tray for 6 minutes before removing them to a wire rack to finish cooling.
Recipe Video
Notes
These cookies will keep for up to 3 days sealed in an airtight container at room temperature.