Sugarless Raisin Cookies

These sugar-free raisin cookies get their sweetness entirely from the raisins themselves and a small amount of liquid sugar substitute. No granulated sugar, no brown sugar, no honey. That makes them a solid option for anyone managing blood sugar.

The dough starts on the stovetop. Raisins, water, sweetener, spices, and margarine get boiled together for 3 minutes, which plumps the raisins, blooms the cinnamon and nutmeg, and melts the margarine into the liquid. Once cooled, the egg and dry ingredients get stirred in. This boiled-dough method is what keeps the cookies moist despite having very little fat.

The raisins carry the bulk of the sweetness. Boiling them concentrates their natural sugars and softens them so they blend into the cookie rather than sitting on top as hard, dry bits.

Kitchen Tips

• Cool the boiled mixture completely before adding the egg. A hot mixture will cook the egg on contact and ruin the batter.
• These are small drop cookies. Use a teaspoon, not a tablespoon, so they bake through in the short bake time.
• Watch them closely at 9 minutes. Without sugar to caramelize, these won’t brown the same way. They’re done when they’re set on top and firm to the touch.
• Store in an airtight container. They dry out faster than sugar-based cookies.

Variations

• Add ½ cup of chopped walnuts for crunch and extra substance.
• Use allspice or a pinch of ground cloves alongside the cinnamon and nutmeg.
• Swap half the raisins for dried cranberries for a tarter, less sweet cookie.