Stevia Oatmeal Cookies is an old recipe for oatmeal cookies made with a stevia product called Sun Crystals. It appears they are no longer available, but these days there are tons of other sweetener alternatives that should work. I’m looking forward to testing these again with a mixture of Brown Sugar Swerve and perhaps Lakanto’s monkfruit based granulated sweetener.
My notes from back when I first made these cookies mention the high proportion of butter, cinnamon, a touch of molasses and the interesting addition of maple extract. I also noted they were thick, had lots of flavor and DID have an aftertaste from the stevia. This is a recipe that can surely be improved.
Stevia Oatmeal Cookies
1 1/4 cups all-purpose flour (160 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
8 oz (2 sticks) unsalted butter, softened (230 grams)
3/4 cup SUN CRYSTALS® All-Natural Granulated Blend or equivalent**
2 large eggs (110 grams)
2 teaspoons molasses (about 14 grams)
1 1/2 to 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.
** 1/2 cup of Sun Crystals is supposed to be equal to 1 cup of sugar, so for this recipe you’d need the sweetening equivalent to around 1 1/2 cups of sugar or maybe less since oatmeal cookies don’t always have to be super sweet.
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.
I like the fact you can reduce the sugar amount… but with the butter quantity… I am actually wondering if this is worth baking!
shelly (cookies and cups)
Thanks! I have been wondering about that! WiIl give it a try!
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.
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.
I just purchased something called Truvia and it says it uses Erythritol and rebiana. Is this same as Stevia?
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.