Oatmeal Raisin Cookies Made With Sun Crystals (Stevia Blend)

If you’re curious about Stevia, the all natural herbal sweetener that’s been around for years, there’s now a convenient easy to find and easy to use granulated blend. It’s called Sun Crystals, and teaspoon per teaspoon, it’s about half the calories of regular granulated sugar.

sun crystals

I saw Sun Crystals a few weeks ago in the sugar aisle and had been meaning to buy some. Luckily, their PR team beat me to it and sent me a free sample. I figured I’d break it in with the most obvious recipe possible – the one on the back of the bag for Oatmeal Raisin Cookies.

The recipe has a high proportion of butter, some cinnamon, a touch of molasses and the interesting addition of maple extract, so I figured it would be tasty even if there was some sort of Stevia aftertaste. And I was right on both counts. The cookies made with the Sun Crystals had a great, thick, moist texture, lots of flavor and yes – an aftertaste, but not really unpleasant. All in all, a small price to pay for a sweet cookie with half the sugar and no chemical sweeteners. I’m looking forward to trying it again in one of the recipes from Sun Crystals Recipe Page.

oatmeal cookies

Sun Crystals Oatmeal Raisin Pecan Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
8 oz (2 sticks) unsalted butter, softened
3/4 cup SUN CRYSTALS® All-Natural Granulated Blend
2 large eggs
2 teaspoons molasses
2 teaspoons maple extract (or try with vanilla)
2 1/2 cups old-fashioned oats, uncooked
1 cup raisins
½ cup toasted pecans, chopped

Preheat oven to 375 degrees F.

Stir together flour, baking soda, salt, and cinnamon. Set aside.

Cream butter and SUN CRYSTALS® Sweetener at medium speed with an electric mixer. Add eggs, molasses, and maple or vanilla extract. Mix until blended. Gradually add flour mixture, mixing on low speed until just combined.

Stir in oats and raisins.

Drop tablespoons of dough onto parchment-lined baking sheets. Flatten dough balls prior to baking.

Bake about 10 minutes or until lightly browned, rotating sheets half way through. Cool slightly on baking sheets. Remove to wire racks and cool completely.

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  1. says

    Glad to see you’re giving stevia a try. The coolies look great. I’ve been using stevia for years as a partial substitute for sugar or other sweeteners. Its particularly compatible as a sweetener for fruit (but watch out trying to sweeten chocolate with it). I feel better about my cookie addiction knowing I can reduce the sugar grams by half or more with stevia. 🙂 I’ve even found a few brands online that don’t have an aftertaste.

  2. Gloria says

    I just purchased something called Truvia and it says it uses Erythritol and rebiana. Is this same as Stevia?

  3. KAnn says

    I am interested in stevia, too…I have been using agave nectar but it is tough to incorporate it into recipes using sugar-it’s an easy substitiute for honey. Thanks for the inspiration.

  4. says

    Lisa, thanks for the tip about sweetening chocolate. I’ll probably try it in brownies, but maybe I’ll use a recipe formulated by the company.

    Gloria, I think the items are similar, but not identical. As far as I can tell, the Sun Crystals don’t contain erythritol.

    KAnn, you are right about agave. It changes the texture of things because it adds moisture. Maybe someone will make granulated agave.

  5. says

    I like the fact you can reduce the sugar amount… but with the butter quantity… I am actually wondering if this is worth baking!

  6. says

    Dolce, you are right about that. This particular cookie isn’t low calorie because the mass normally taken up by sugar is replaced by butter and other high calorie density ingredients. But the cookies are lower in sugar and some people can’t or don’t like things high in sugar.

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