I still bake sometimes, but I find I get sugar headaches quite easily, particularly if I just taste icing on its own (like, even just a tiny bit to check it's not horrible before I put it on a cake), so I have to be a bit careful.
I made some oatmeal raisin cookies recently for a charity bake sale, and I think the oats do a good job of balancing the sugar content.
You can find the --->recipe here<<--- and I found the serving size was actually spot on - a neat 4 dozen smallish cookies!
And since they were for sale they were all bagged and labelled. (Sorry, planet.) Oh, also I soaked the raisins in boiling water for about 10-15 minutes before adding, because I read somewhere that that makes them plumper and reduces the chance they'll burn.
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