Currant Oatmeal Cookies

From the book "The Stevia Cookbook" by Ray Sahelian MD & Donna Gates. I am posting this recipe in order to get more people interested in the all-natural sweetening herb stevia, and to get the nutritional information for this recipe.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon sea salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon nutmeg
• 1  cup unsalted butter, softened
• 3⁄4 teaspoon  white stevia powder
• 2  eggs
• 2  cups rolled oats
• 1 1⁄4 cups currants

Directions

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or use parchment paper) & set aside.
2. In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
3. Place butter in another mixing bowl & whisk until light & fluffy. Add the stevia & eggs (one at a time), whisking well after each egg. Add the flour mixture, about 1/2 cup at a time until thoroughly combined. Stir in the oats & currants.
4. Form the mixture into 2-inch balls & place about 2 inches apart on cookie sheet. Bake 20-25 minutes or until golden brown.
5. Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & 1/4 teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1 1/2 cups carob chips for the currants. For a low-sugar variation, use grain-sweetened chocolate or carob chips.