This is a tweaked recipe from Celia at Fig Jam and Lime Cordial. I’ve attempted to make these oatmeal cookies very low-GI with reduced sugar and fat so they’re suitable as a diabetic treat. The whole wheat flour helps to lower the GI number, and by using agave syrup you can further reduce metabolism rates. These cookies tend to hold their shape straight off the spoon, so flatten them a bit or you’ll be eating little cakey mountains. When I make them next time, I’ll flatten them even more so they look larger. Peder loved these. It looks like we have a new go-to cookie recipe. Not your usual oatmeal cookie but quite acceptable for a reduced sugar or fat treat.
Oatmeal Cookies with Dried Cranberries
50g low-fat margarine or butter (room temperature)
50g caster sugar (or 25g Half Spoon sugar with sweetener)
1 generous dessert spoon of runny honey or light agave syrup
1 large egg, lightly beaten
1 tsp ground cinnamon
50g strong wholemeal flour
1 teaspoon baking powder
80g oatmeal (not instant oatmeal! You need rolled oats)
50g raisins/dried cranberries /dried fruit chopped
Preheat oven to 180C/350F/gas 4, and grease a large baking sheet.
In a large bowl, mix the margarine and sugar until soft. Add the honey, mix well. Add the beaten egg and cinnamon. Mix well. I used an electric mixer for this; much easier that using a spoon.
In a medium bowl, mix the flour and baking powder together, and then add the oats and raisins/cranberries/other dried fruit. Combine thoroughly. Add this dry mixture bit by bit to the butter mixture, combining and then adding more. If you add it all at once, you’ll be standing in a cloud of flour.
Drop rounded dessertspoonfuls of the dough onto the baking sheet, and press them flat-ish with the back of a fork. Bake for 10-15 minutes, or until golden brown. They’ll feel soft when they come out of the oven, but they’ll settle after cooling, although they’ll still be soft, crumbly and chewy.
Allow them to set on the tray for a few minutes, and then transfer them to a cooling rack.