Taking the Super Moist Chocolate Cake from 6 cups of sugar to just 1/2 cup of sugar worked great. I figured why not play with other cake and cookie recipes to make them lower in sugar? And all the people said, “Amen.”
If you haven’t tried this Low Sugar Super Moist Chocolate Cake yet, I have to ask:
Why?
Go make this. For the love of chocolate, people.
Now here’s another low-sugar treat I experimented with. I took my oatmeal cookie from 1 1/2 cups of sugar down to just 1/2 cup. I thought they were great. My kids ate them fine, but were sure to let me know that they would have been much better had I included chocolate chips.
Well duh. Everything is better with chocolate chips. But we’re going for low sugar here. So the boys suggested that maybe next time I could add chocolate chips to half the batch (for them) and leave the other half plain (for me). Apparently I’m the only one who needs to cut back on sugar and the boys still need plenty of it? And I’m not sure where Matt fits into this equation. Does Dad get any cookies, boys?
I’m sure they’d be happy to let me share my plain half with him. They are very nice.
Give these a try – with or without chocolate chips. Hey, you could even add raisins. Or dried cranberries.
Low Sugar Oatmeal Cookies
1 cup melted butter
1/2 cup sucanat
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 cups whole oats
1 1/2-2 cups whole wheat flour (I use freshly ground hard white wheat)
Stir together melted butter and sucanat. Add eggs, baking soda, salt, and vanilla. Stir in oats and flour until you reach desired cookie dough consistency. (If you’re using store-bought whole wheat flour, you may need less than 2 cups. Freshly ground may require the full 2 cups.)
Scoop cookie dough onto baking sheet leaving about 2 inches in between. Bake in a 350° oven for 10-12 minutes or until cookies are golden brown.
These are great dipped in milk, and of course, I’ll be having a cup of coffee with my half of the cookies. Not that I’ll eat the entire half-batch at once. That would be a bit counter-productive, wouldn’t you say?
Are you a plain oatmeal cookie fan – or do you prefer them with raisins or chocolate chips?
With raisins :-)
Thanks so much for this, Laura. Any time you make something of yours with less sugar, please let us know. I’m always afraid to mess up one of your recipes :), but would love to drop the sugar that we eat. This is a good encouragement…and yesterday’s post was beyond “good encouragement.” Bless you, Laura, and thanks again!
I have cut the sugar in half of all recipes for a long time. Thanks for encouraging me to cut it even more. I love that people think outside the box! Especially for cake ! Thanks Laura. You’ve done it again. Do I sense a low sugar/ stevia cook book in the works? Lol!
I also routinely cut the sugar in my baking by at least half and I never miss it. We find that less sugar makes the chocolate taste richer, the fruit taste sweeter, the zing in citrus desserts comes out better, and the tang and creaminess from fats like cream cheese is so much richer.
It is crazy to realize how much the sugar in our dessert masks the flavor of the other ingredients! Things don’t need to be cloyingly, teeth rattlingly sweet to be dessert!
HOW did you know? I am expecting, and have been craving oatmeal cookies for days, but wanted a “less sugar” version. I even checked your site, and the only one you had was for “Oatmeal Butterscotch”, which baby didn’t think sounded as good as plain :)
THANK YOU!!!
I like chocolate chips and Craisins in my oatmeal cookies.
I love the way you “healthify” your recipes, Laura. Please keep them coming!