Sugar Free Oatmeal Cookies



Old Time Oatmeal-Raisin Ice Box Cookies


1 cup butter, at room temperature 5 tablespoons granulated fructose 1 cup all-purpose flour 1/4 teaspoon ground nutmeg

1   teaspoon baking soda

2   teaspoons vanilla extract

2 cups rolled oats or 6-grain cereal (if you really want them crunchy)

40 golden raisins

1 cup coarsely chopped walnuts


In a large bowl, using an electric mixer set on slow to medium, cream butter and fructose until light and fluffy.

In a bowl, whisk together flour, nutmeg, and baking soda. Gradually beat this into the butter mixture. By hand, mix in vanilla and then the oats. Mix in the raisins and then the chopped nuts. The dough will be thick.

Divide dough in half. Roll out a sheet of waxed paper for each dough section. Fold waxed paper over dough and roll up into a log—the dough log will be covered with several layers of waxed paper. Repeat this with the second log. Logs should be about 10 inches long. Fold the ends under or tie them. Refrigerate for at least 6 hours.

Preheat oven to 350° when ready to bake. Remove waxed paper and cut dough into 1/2-inch-thick slices. Place each slice on an ungreased baking

sheet. Using your fingers or a fork, push down on each cookie to spread it out a little. Cookies can be placed close together. Bake for 15 to 20 minutes or until medium brown. Be careful not to let the edges burn. (Don’t be afraid to test one. Be gentle—they tend to fall apart when hot, especially if you use 6-grain cereal.) By testing, you can make sure the cookies don’t end up over- or underbaked. When baked, remove from oven. Cool for 5 min­utes. Use a spatula to place cookies on racks that are covered with paper towels. Cool thoroughly.

Makes 36 cookies

If do not have time to make some yourself do not forget to check out our sugar free cookies at our store.

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