Low-Sugar Oatmeal Cookies w/Gluten-Free Version

When I make anything that traditionally calls for sugar in a recipe, I always reduce the sugar by more than half, if not cut it out all together. This recipe has less than a quarter of the typical amount called for. What enables me to do this and have it still have it taste great? Stevia. Stevia by Sweet Leaf is a natural sweetener. Not all stevia brands are pure stevia. I do not use any kind of artificial sweeteners. If you do, I suggest you google "the dangers of artificial sweeteners". I know many people don't like stevia but I believe it's just because they don't know how to use it properly.

Stevia plays off natural sugars or any added sugar in a recipe and will intensify it. It also becomes sweeter when it has completely cooled. It is possible too, to use only stevia and get a good end product that is completely sugar-free. This however is for people who have already adjusted their taste buds to eating less sugar. Don't go from eating sugar laden foods to absolutely no sugar and expect to not notice a difference. Part of the reason is the yeast living in your gut craving the sugar actually affect your taste buds and make you crave the sugar. I know this is true because when I had to go completely sugar-free and grain-free, with not even any fruit, due to food allergies, I could smell sugar in a banana my husband peeled in another room! My allergies were caused by a systematic fungal infection and the yeast in my body was starving from lack of sugar and foods that contained or converted to sugar. As a result, I had an incredible heightened sense of smell when it came to sugar. To learn more about the fungus link to a host of health problems people have, visit http://www.knowthecause.com/

So anyhow, I do eat some sugar now but everything in moderation. In this recipe I have converted it so that it will work for both those who use regular flour and those who want to do a gluten-free version using GF oatmeal of course. The pictured cookies are of the gluten-free version and were excellent! Great taste and texture. As with any gluten-free food they do tend to be a bit drier the next day but reheating will soften them up nicely. These are good enough that even those who don't eat gluten-free would enjoy them. If you are not certain about using that little sugar, trust me and don't use more than half a cup at the most. Then when you find they are plenty sweet, because of the stevia, then reduce it more next time. Using stevia in your recipes can help you to cut the sugar in your diet in half, if you make everything yourself.

1 1/2 cups flour (GF version: 1 2/3 cup GF flour)
1 tsp  baking soda (GF version: use 1 1/2 tsp GF baking powder)
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
3/4 cup butter + 1 Tbsp, softened
1/4 cup sugar
1/4 tsp stevia extract powder (this kind)
1/4 tsp stevia extract liquid (this kind)
1 tsp vanilla extract
2 eggs (GF version: 4 eggs)
3 cups old fashioned oatmeal, quick will work (GF version: use GF oatmeal)

Add ins: 1 cup of raisins, or 2/3 cup mini chocolate chips, and or 1/2 cup chopped walnuts

Preheat oven to 350F. In a medium bowl, combine the flour, salt baking soda (baking powder for GF version), and cinnamon. Set aside.

Place the butter, sugar, stevia powder and stevia liquid, and vanilla in a large bowl and beat with an electric mixer until creamy. It is important that you use an electric mixer. It will not come out as nice if you do it by hand. It really does change how the cookie turns out.

Next, beat in the eggs one at a time until creamy.

Beat in, a little at a time, the flour mixture. Mix in the oats and raisins or chips by hand.

Using a small cookie scoop, drop dough onto an ungreased cookie sheet or one lined with parchment paper. Flatten slightly and bake for 8-10 minutes until light golden brown. The GF version bake 8-9 minutes and they will not turn golden brown. See GF notes below. When done, allow to cool on the sheet for a minute or two before transferring to a cooling rack. Cool completely before storing in an airtight container. These can be frozen well.

Gluten Free Notes: If doing the GF version, be careful not to over cook. This is a mistake many people make with GF baking and it will cause baked goods to be drier and more likely to be crumbly. Also allow to cool on the cookie sheet for 3-4 minutes before transferring to a cooling rack.

Makes about 32 cookies

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