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    Home » DESSERTS & BAKING

    Refined Sugar-Free Oat Cookies with Cranberries and Pistachios

    Published: January 11, 2022 · Updated: April 6, 2022 by Ieva · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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!

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    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!

    sugar-free oat cookies

    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

    Sugar-Free Oat Cookies with Cranberries and Pistachios

    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 boxes to snack on your break!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 14 minutes mins
    Chilling Time: 20 minutes mins
    Total Time 44 minutes mins
    Course Baking, Dessert, Snacks
    Cuisine American, British, Sugar-Free
    Servings 12 cookies
    Calories 134 kcal

    Equipment

    • Handheld Electric Mixer

    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

    Calories: 134kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 42mgPotassium: 68mgFiber: 1gSugar: 11gVitamin A: 30IUVitamin C: 1mgCalcium: 30mgIron: 1mg
    Keyword Oat & Cranberry Cookies, Oat and Pistachio Cookies, Oat Cookies with Honey, Oatmeal Cookies with Honey, Sugar-Free Oat Cookies, Sugar-Free Oatmeal Cookies
    Tried this recipe?Let us know how it was!
    sugar-free oat cookies

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    Reader Interactions

    Comments

    1. Anonymous

      January 15, 2022 at 8:11 am

      5 stars
      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

      Reply
      • Ieva

        January 15, 2022 at 8:55 am

        Thank you! Can imagine these cookies are a lot sweeter with apricots! Must try sometime…

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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