INGREDIENTS:
1 cup unsalted butter, at room temperature
1/3 cup pure granulated fructose
1 egg
2 teaspoons vanilla extract
1 cup whole-wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
2 cups rolled oats
1 cup chopped pecans or walnuts
1/3 cup raisins (optional)
DIRECTIONS:
Preheat oven to 350° F. Line baking sheet(s) with parchment or spray with nonstick cooking spray.
Using an electric mixer, cream butter and fructose until light and fluffy. Beat in vanilla. In a separate bowl, whisk together flour, cinnamon, nutmeg and baking soda. Gradually beat into butter mixture.
By hand, stir in oats, nuts and raisins (if using). Drop by rounded teaspoonfuls onto prepared sheet(s). (The dough will be stiff. Use the back of the spoon to flatten each cookie slightly.)
Bake for about 15 minutes, or until browned. Cool on sheets for a minute or two; then transfer to wire racks to cool completely.
Adapted from “Without the Sugar” by Jean C. Wade
Makes 3 dozen
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