These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.
HERE IS MY AFFILIATE LINK TO THE NATURAL ZERO-CALORIE MONKFRUIT SWEETENER I USE IN THE RECIPE: [ Ссылка ]
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Ingredients
8 tablespoons unsalted butter 1 stick, softened at room temperature.
3/4 cup granulated sweetener
2 eggs Must be at room temperature.
1 teaspoon vanilla extract
1/8 teaspoon freshly squeezed lemon juice
3/4 cup flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
Instructions
Preheat oven to 350 degrees.
Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
Add the eggs, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
Fold in raisins.
Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. You may want to use wet hands as the dough is sticky.
Bake for 10-14 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
Transfer the cookies to a wire rack to cool for an additional 10 minutes.
