Saving one of my favorite recipes for you for a rainy day. Today, it’s not really raining, rather one beautiful day outside and I suspect you aren’t anywhere near your computer, right? If you are checking this, come back later and check it out. You really need to be outside!
This recipe for Sugar-Free Oatmeal Cookies was handed-down to me by my Mother.
The actual recipe contains a large amount of sugar and margarine so I’ve tweaked and played around with this puppy until I got it just right for
me my family.
I don’t know about you but growing up, we always had dessert after dinner (and sometimes even after lunch). It’s a staple in my family enjoyed by generations. I too look forward to having a little something sweet after a meal but since quitting sugar, my tastebuds have changed rather significantly and I find that making my own treats with my own “fructose-free approved” ingredients work much better (for me anyhow). Still struggling with the kids though. Sometimes they love what I make, sometimes they don’t! It’s a real crap shoot actually.
So, without further delay, here is my adapted recipe from my Mom for Sugar-Free Oatmeal Cookies:
- Cream butter and dextrose. Add egg and mix well.
- Add flour, baking powder and baking soda. Stir.
- Combine oats, coconut and cinnamon right at the end.
- Drop by the teaspoon onto a cookie sheet lined with parchment paper.
- Bake for 12-13 minutes at 350.
- Makes 3 dozen.
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