Sugar free Oatmeal Raisin Chocolate Chips Cookies

Sugar free Oatmeal Raisin Chocolate Chips Cookies

  • Servings: 24
  • Difficulty: easy
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oatmeal raisin chocolate chips cookies

Cookingfromyourheart.com

These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.

preheat oven to 350

1 Cup Splenda brown sugar

2 Cups all purpose flour

2 Tsp. baking soda

1/2 Tsp. fine salt

1 1/2 Cups old fashion oats

1/2 Tsp. cinnamon

1/2 Tsp. freshly grated nutmeg

1 Cup of raisins

1 Cup mini chocolate chip

2 sticks of unsalted butter soften

2 eggs at room temperature

1/2 Tsp. ground vanilla or extract

line 3 cookie sheets with parchment paper and set a side.

Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.

Add eggs one at a time making sure its fully incorporated.

Add Vanilla and mix well for a 1 minute.

In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.

With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.

Bake for 12-15 minutes.

oatmeal raisian chocolate chip cookies3

Cookingfromyourheart.com

Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂

Enjoy!

Chocolate chip muffins-sugar free

chocolate chip muffins

  • Servings: 6-12
  • Difficulty: easy
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Chocolate chip is just delicious and heavenly on its own, but can you imagine a muffin filled with ooey gooey melt in your moth chocolaty goodness? it is just amazing.

These muffins are not your average sugar free muffins, one bite and you are hooked on the irresistible taste of the filled morsels.

The dark chocolate morsel were filled with Cherry filling and this was the first time baking with it, and it turned out delicious and added just the right flavor to the muffins. I will be using them again for sure!

I guarantee you will not eat just one or two or three :)!

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.1 bag 9 oz filled baking morsels

.1/2 cup brown sugar substitutes

.1 stick of butter

.1/4 cup low-fat milk

.1 1/2 cup all-purpose flour

.1 tsp. baking soda

.1 tsp. baking soda

.1/4 tsp. salt

.1 tsp. vanilla

.1 large egg

Preheat oven 375

Line muffin pan and set aside.

In a stand mixer bowl, add butter and brown sugar substitutes and cream well until the butter is fluffy and the sugar dissolved.

Add egg and mix until incorporated, add Vanilla.

Sift flour; add baking powder, baking soda, and salt.

On low speed, add flour mix in thirds alternating with the low-fat milk.

With an ice-cream scope, fill muffin liner all the way up and bake for 18 minutes or until toothpick comes out clean.

Cool in the pan for 10 minutes, remove to cooling rack, and cool completely. Enjoy!