Low-Sugar Oatmeal Cookie Balls
Mary is a landscape designer with blended interests in healthy cooking, resource conservation and growing food.
My low sugar oatmeal cookie balls always come out more like mini scones than cookies. They are not too sweet and are deliciously satisfying. Oatmeal raisin is my favorite. I use coconut oil instead of butter with most cookies I make to curb my sugar intake. The sweetness comes from the raisins. Duck eggs are great for baking because they are almost all yolk and make the batter full-bodied (for lack of better word). This is a highly adaptable and super easy healthy cookie that comes together in minutes in one bowl, no mixer needed. You can get creative and change it up with nuts, chocolate chips, fresh or dried fruits.
Note from the Editors: We tested this low sugar recipe three times, once with raisins, once with blueberries, and once with chocolate chips,each time using dark brown sugar instead of unbleached natural sugar. It worked beautifully. Each batch of two dozen cookies contained only 37 ml (2 ½ tablespoons) of dark brown sugar. The cookies stayed moist in a glass container for three days. Great for breakfast, dessert, and healthy lunch box treats. With no electric mixer needed, this recipe is wonderful for cooking with kids.
- Servings Makes approximately 2 dozen, depending on how large you make the cookies.
Ingredients
- 60 ml (1/4 cup) coconut oil
- 34 ml (2 1/2 tablespoons) unbleached natural sugar*
- 1 duck egg (don’t pre-whip)
- 5 ml (1 teaspoon) vanilla extract
- 72 grams (3/4 cup) almond flour
- 90 grams (3/4 cup) unbleached all purpose flour
- 1 1/4 cups whole (not instant) oats
- 149 grams (1 cup) raisins
- 5 ml (1 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) pink Himalayan sea salt
- 2.5 ml (1/2 teaspoon) cinnamon
- 2.5 ml (1/2 teaspoon) ground nutmeg
*I prefer to use all organic ingredients, but you may make substitutions. Do not substitute white sugar for unbleached natural sugar.
Preparation
- Preheat oven to 177°C (350°F). In a large mixing bowl, combine the coconut oil, sugar, egg, and vanilla. Combine well.
2. Add the remaining ingredients and mix with a spoon or hands to combine everything.
3. Using a small scoop, or rolling by hand, form balls 2.5-4 cm (1-1 ½ inches) in diameter. Place on a baking sheet and bake until light borwn, 12-15 minutes.
Mary Antonelli
In addition to her passion for working the soil, cooking and baking home-grown food, caring for friend’s land and farm animals and flower arranging, Mary celebrates indigenous plants for landscaping. Mary likes to practice yoga, attend her teenage son’s soccer activities, and spend time with her extended family.
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