Sweetened with honey, generously studded with cranberries and pistachios, these are the best refined Sugar-Free Oat Cookies that we make! Enjoy them with your mid-morning coffee, take them on a hike to refuel or pack in your lunch box to snack on your break!
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Up until recently, I thought that baking without sugar is somewhat very complicated. Using artificial sweeteners that I know nothing about still seems very daunting and the one thing I made with stevia had an unpleasant aftertaste that I did not want to taste ever again. This January, however, I decided to experiment with refined-sugar free bakes, using natural sweeteners, like honey, date molasses and maple syrup and was pleasantly surprised.
It is true that you may not be able to make intricate treats that rely on the sugar molecules for texture, but simple bakes, like these Oat Cookies, aren’t hard to make without sugar, believe me! I used a good amount of honey as a substitute and whilst the texture wasn’t the same as your usual oat cookie, I was fully satisfied with the end result!
We made these Sugar-Free Cookies with dried cranberries and pistachios that we had leftover from all the Christmas Bakes, but the recipe will work with currants, sultanas or raisins. You can substitute pistachios with other buttery nuts, such as pecans or walnuts.
How to Make Refined Sugar-Free Oat Cookies with Cranberries and Pistachios?
Place oats, cinnamon, baking powder, flour and a pinch of salt in a bowl and mix to combine.
In a separate bowl, whisk the egg, melted and slightly cooled coconut oil, honey and vanilla paste with an electric whisk (we love Kenwood) for about a minute, until slightly increased in volume.
Pour the egg mixture into your dry ingredients and fold until just combined. Fold in the cranberries and pistachios. Cover and place in the fridge for 20 minutes to firm up.
In the meantime, preheat the oven to 160 C Fan. Line a large baking sheet with baking parchment.
Spoon the mixture into 12 mounds onto a baking sheet around 4 cm apart. Place in the preheated oven for 12-14 minutes until the edges are starting to brown.
Leave to cool for 10 minutes on the tray before transferring onto a wire rack to cool completely.
If you’re looking for more refined sugar-free recipes, have a look at some of our favourite sweet bakes and treats:
- Refined Sugar-Free Chocolate Tart (gluten-free)
- Gluten-Free Sesame Biscuits
- Sourdough Garibaldi Biscuits
- Refined Sugar-Free Burnt Basque Cheesecake
Sugar-Free Oat Cookies with Cranberries and Pistachios
Equipment
Ingredients
- 80 g porrage oats
- 95 g plain flour
- 30 g coconut oil
- 1 teaspoon vanilla bean paste
- ½ teaspoon cinnamon powder
- 1 teaspoon baking powder
- 1 egg medium
- 160 g runny honey
- 25 g dried cranberries
- 25 g pistachio kernels
Instructions
- Place oats, cinnamon, baking powder, flour and a pinch of salt in a bowl and mix to combine.
- In a separate bowl, whisk the egg, melted and slightly cooled coconut oil, honey and vanilla paste with an electric whisk for about a minute, until slightly increased in volume.
- Pour the egg mixture into your dry ingredients and fold until just combined. Fold in the cranberries and pistachios. Cover and place in the fridge for 20 minutes to firm up.
- In the meantime, preheat the oven to 160°C Fan. Line a large baking sheet with baking parchment.
- Spoon the mixture into 12 mounds onto a baking sheet around 4 cm apart. Place in the preheated oven for 12-14 minutes until the edges are starting to brown.
- Leave to cool for 10 minutes on the tray before transferring onto a wire rack to cool completely.
Nutrition
Anonymous
Made a version of these yesterday for my lovely friend phillipavinecooking and she loved them!! They were tasty and chewy and very moreish after a sea dip too! I used pecans and apricots as its what I had, but I think the tartness of cranberries and flavour of pistachios must be even more delicious . Thanks for the recipe Ieva xx
Ieva
Thank you! Can imagine these cookies are a lot sweeter with apricots! Must try sometime…