Try this Sugarless Oatmeal Cookies recipe, or contribute your own.
- Carbohydrate 515.39285 g
- Cholesterol 3.03 mg
- Fat 59.68082 g
- Fiber 62.7970014500618 g
- Protein 88.90482 g
- Saturated Fat 11.012775 g
- Serving Size 1 1 Serving (1151g)
- Sodium 457.008 mg
- Sugar 452.595848549938 g
- Trans Fat 6.445067 g
- Calories 2844 calories
Step-by-step
- Combine all ingredients beating well.
- Let stand 5 minutes so the oats will absorb the moisture.
- Drop by heaping teaspoonfuls onto ungreased cookie sheet.
- Bake at 350 for 15 to 20 minutes.
- Let stand 1 minute transfer to wire racks to cool.
Binding baked goods without sucrose requires relying entirely on alternative starches and fruit-derived pectins to hold a crumb together. Ripe bananas provide both the structural glue and the necessary sweetening compounds, though their high moisture content demands specific handling if gummy centers are to be avoided. Quick-cooking oats feature smaller particle sizes than rolled oats, allowing them to hydrate much faster when exposed to the liquid components of the batter. Allowing the mixture to sit undisturbed for precisely five minutes lets the dry grains swell properly before baking, ensuring the final batch holds its shape on the ungreased sheet rather than spreading into a flat puddle of sticky starches. Overmixing can break down the delicate cellular walls of the mashed fruit and release too much free water, which ultimately ruins the chewy structural integrity by creating a dense, sodalike interior instead of a cohesive morsel. Baking at 350 degrees Fahrenheit for fifteen to twenty minutes provides enough thermal energy to set the starches without burning the exterior sugars naturally present in the fruit and raisins. Once removed from the oven, leaving the baked items on the hot metal surface for exactly one minute finishes the bottom crust before transferring them to wire racks for complete cooling. Storing these treats in an airtight container at room temperature maintains their moisture balance for up to three days, though refrigeration will quickly make them stale due to retrogradation of the starches.
