As it's been months since I last found sugar free cookies for sale anywhere in London, I thought I'd try my own sugar free variation. The result was just under 30 of these diabetic friendly cookies, they go down a treat with a cup of coffee in the evening.
Recipe for low-sugar
porridge oat cinnamon cookies
- 1 cup of flour
- 1½ cups of porridge oats
- ½ tsp baking soda
- ½ cup sweetener*
- 1 tsp vanilla
- ½ cup sultanas (or raisins)
- 2 tsp cinnamon (or less to taste)
- ¼ tsp nutmeg
- 2 egg whites (lightly beaten)
- ½ cup skimmed milk
- 1/3 cup olive oil
- ½ cup walnuts (high in Omega3)
* The sweetener should be suitable for baking and the amount used is equivalent to a half cup of granulated sugar.
The sultanas (or golden raisins) are just under 60% "natural" sugar. There are around 4½ cups of solid ingredients including the ½ cup of sultanas this makes the cookies a total of 13% sugar. You could make these with fewer sultanas (1/3 of a cup would make the total 9% sugar) and more nuts but they begin to taste a bit dry (I tried once with only nuts but they are not as nice). You could swap the walnuts for any other nuts (I added some Brazil nuts I had to use up) but walnuts are particularly good for Omega 3 fats (I'm still low on this sort of "good" cholesterol).
The original recipe called for a ½ tsp of cinnamon but as it is highly recommended for diabetics I quadrupled the levels making them smell nicely of cinnamon. If you are not such a fan of cinnamon you might try just 1 tsp.
I think the sugar levels are pretty acceptable (being on the same proportion as the sugar you would find in a fresh apple) so long as you don't immediately scoff the lot. If you are worried about the carbohydrate hit from the oats and flour, I suggest no more than 2 or 3 in a day, the oats make them pretty filling anyway.
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