Sugar Free Cherry Pecan Oatmeal Cookies Recipes

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

GLUTEN FREE OATMEAL CHERRY COOKIES RECIPE - (4.3/5)

Steps:

• In a bowl cream 1/4 cup dark agave nectar, 1/2 cup Swerve sugar substitute, 1/2 cup coconut oil. After a few minutes add 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. In another bowl, sift 1 cup gluten free all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon sea salt. Combine creamed mixture with dry, with a wooden spoon add 1 1/2 cups gluten free whole oats, 2 tablespoons flaxseed, 2 tablespoons unsweetened shredded coconut, 1/2 cup chocolate chips, and 1/2 cup dried cherries. These bake a little faster than usual cookies I baked them on convection at 325. The base browns quick so it's ok to take them out a little early even if they look a tad underdone. Enjoy!