Adventures in sugar free eating and healthy baking

I have essentially cut out all refined sugar from my diet, and it has been brilliant. The first week was tough as I had to overcome cravings for chocolate. Strangely after that first week of real determination to do it, it became a lot easier, and suddenly my sensitivity towards sweet things changed quite drastically. The hot chocolate they sprinkle on your coffee at costa tasted exceptionally sweeter than ever, and I so much enjoy the natural sweetness in things like cashew nuts and certain vegetables.
I figure that it is such a good thing that I will try to explore more recipes that the children would enjoy that are sugar free. I found a recipe for a chocolate cake that is only sweetened with sugar free strawberry jam (the strawberry jam we use is only sweetened with grape juice so that was perfect). It did however taste very dark and so only Ciara and Eden really enjoyed it. Niamh had hers with honey on.
But we found this great recipe for sugar free biscuits.
The recipe is below. They are very moreish.
Oatmeal cookies with Agave nectar:

1 cup organic rolled oats
1 cup spelt, whole wheat or oat flour (spelt is my favorite)
1 cup ground almonds
½ cup shredded coconut
½ tsp. salt
¼ cup raisins
¼ cup dried cranberries (optional)
½ cup agave nectar (or pure maple syrup) "I used a combo of agave and honey"
½ cup canola oil "apparently coconut oil is even healthier than canola" 1 egg
½ tsp. vanilla

1. Preheat oven to 175 degrees.
2. Mix all the dry ingredients together in a large bowl.
3. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon.
4. Form 1” balls and place on an oiled cookie sheet, pressing the balls down with your fingers. Add a bit more flour if it is too wet.
5. Bake for 12 minutes or until crispy.