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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the book The Stevia Cookbook by Ray Sahelian MD & Donna Gates. I am posting this recipe in order to get more people interested in the all-natural sweetening herb stevia, and to get the nutritional information for this recipe. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon sea salt |
1 teaspoon baking powder |
1/2 teaspoon nutmeg |
1 cup unsalted butter, softened |
3/4 teaspoon white stevia powder |
2 eggs |
2 cups rolled oats |
1 1/4 cups currants |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or use parchment paper) & set aside.
2. In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
3. Place butter in another mixing bowl & whisk until light & fluffy. Add the stevia & eggs (one at a time), whisking well after each egg. Add the flour mixture, about 1/2 cup at a time until thoroughly combined. Stir in the oats & currants.
4. Form the mixture into 2-inch balls & place about 2 inches apart on cookie sheet. Bake 20-25 minutes or until golden brown.
5. Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & 1/4 teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1 1/2 cups carob chips for the currants. For a low-sugar variation, use grain-sweetened chocolate or carob chips.
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